Sometimes a bit of spicy food is exactly what you need to end a school day. This dish will provide that without burning your system down.
Ingredients
8 ounces peeled, deveined raw shrimp
2 small zucchinis, quartered and sliced in quarter inch pieces
2 small carrots, peeled and sliced in quarter inch rings
1 large or 2 small jalapenos, seeded and pith removed, diced fine
1 bunch green onions, white and pale green sliced in thin rings, green tops reserved
1/2 cup frozen green peas
1 large clove garlic
3 Tablespoons Penzy's Curry Powder
1 Tablespoon butter
1 10 ounce can coconut milk
1/2 cup low sodium chicken broth
2 Tablespoons fish sauce
1/4 cup cilantro, chopped
1/4 cup mint, chopped
cooked rice (preferably basmati)
2 Tablespoons brown sugar
Method
Mix the fish sauce and chicken broth with the brown sugar until it dissolves and set aside.
Saute the onion, zucchini, jalapeno, and carrots in the butter over low medium heat until the onions
are translucent and the zucchini is done. Add the garlic and curry powder and continue to cook until the spice is quite fragrant.
Add the coconut milk and the broth mix and cook until the liquid begins to boil. Add the peas and shrimp and cook until the shrimp is pink and plump. Remove from the heat and add the mint and cilantro.
Saute the onion, zucchini, jalapeno, and carrots in the butter over low medium heat until the onions
are translucent and the zucchini is done. Add the garlic and curry powder and continue to cook until the spice is quite fragrant.
Add the coconut milk and the broth mix and cook until the liquid begins to boil. Add the peas and shrimp and cook until the shrimp is pink and plump. Remove from the heat and add the mint and cilantro.
Serve with rice and garnished with minced green onion tops.
