Ingredients
4
4 servings
- •2 tablespoons butter
- •1 tablespoon grapeseed oil
- •2 medium shallots, minced
- •2 cloves garlic, minced
- •1 tablespoon red curry paste
- •1 (14.5 ounce) can diced tomatoes, drained
- •1 cup coconut milk
- •¼ cup chopped roasted red bell pepper
- •¼ cup chopped cilantro
- •1 tablespoon lime juice, or to taste
- •1 teaspoon ground cayenne pepper
- •1 pinch salt
- •1 teaspoon cornstarch
- •1 pound uncooked medium shrimp, peeled and deveined
- •2 cups cooked jasmine rice
Instructions
- Melt butter in a large saucepan and add oil. Add shallots, garlic, and curry paste. Saute until fragrant, and garlic is browned, about 1 minute. Stir in tomatoes, coconut milk, roasted red bell pepper, and cilantro; bring to a simmer.
- Add lime juice (go sparingly, adjusting to taste), cayenne, and salt. Add cornstarch and stir to thicken. Add in shrimp; simmer until shrimp are pink and opaque, about 3 minutes.
- Serve stew with cooked jasmine rice.
Nutritional Facts
Per 4 servings
- Calories: 436
- Carbohydrate: 34g
- Fat: 23g
- Fiber: 2g
- Protein: 24g
- Sugar: 4g
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