By Chef Marzia Shamsi
Shrimps are a delicious alternate source of protein and contain healthy nutrients like selenium, vitamin B12, phosphorous, and choline, copper, and iodine. This easy recipe brings flavors of the Far East to your dinner table.
- 2 tsp Sea salt
- 3-inch knob fresh ginger
- 2 tsp cumin powder
- 3 tsp olive oil
- 1 4-ounce jar prepared green curry paste with collard greens, parsley,leeks,onion
- Half a can unsweetened coconut milk
- 10 ounces boiled rice
- ½ pounds large shrimp, peeled, de-veined
- Heat 2 tsps of Olive olive oil add shrimps gently stir fry on medium heat
- Peel ginger with a vegetable peeler or spoon and slice as thinly as possible. Add to the shrimps.
- Add curry paste and stir until paste starts to thicken and the water starts to evaporate.
- Add two 13.5-oz. coconut milk and stir to combine. Season with more salt, then reduce heat so mixture is barely simmering. Cook, stirring occasionally, until flavors are melded and curry is slightly thickened, 5–7 minutes.
Serve it with boiled rice or rice noodles.
About the Author:
Marzia Shamsi is a single mother to two lovely kids. Brought up in the UAE, a Canadian resident originally from India. A professional chef out of house while at home her first and last name is Mom. An amateur blogger who’s just started out, Marzia loves to share her thoughts and knowledge and dreams of owning her own restaurant some day.