Coconut Curry Shrimp On Bean Sprouts
This savory, sweet, spicy and fresh meal is satisfying and low carb.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings: 4 servings
- 1 lb shrimp peeled, cleaned and deveined
- 2 cans coconut milk
- 4 cups bean sprouts
- 1 red pepper sliced
- 1/2 green pepper sliced
- 1/2 cup mushrooms sliced
- 1/2 cup broccoli cut into small pieces
- 1/4 cup cilantro stems chopped
- 4 Tbsp thai red curry
- 1 tsp fish sauce
- 1.5 Tbsp brown sugar
- 1/2 cup cilantro leaves for garnish
Prep: Divide bean sprouts into four bowls.
In a large non stick fry pan add both cans of coconut milk and bring to simmer on med heat.
Add your red curry, brown sugar and cilantro stems, let simmer 5 minutes.
Add the shrimp, bring back to a simmer.
Add fish sauce, stir well.
Add your veggies (the pan will be very full), simmer, stir and move veggies around about 5 minutes.
With large spoon or ladle scoop the mixture over the bean sprouts.
Sprinkle with cilantro.