Coconut Curry Shrimp On Bean Sprouts
The Sugar Coated Cottage
This savory, sweet, spicy and fresh meal is satisfying and low carb.
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
- 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.