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–+ servings
coconut curry shrimp on bean sprouts
The Sugar Coated Cottage

Coconut Curry Shrimp On Bean Sprouts

This savory, sweet, spicy and fresh meal is satisfying and low carb.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Prep: Divide bean sprouts into four bowls.
  2. In a large non stick fry pan add both cans of coconut milk and bring to simmer on med heat.
  3. Add your red curry, brown sugar and cilantro stems, let simmer 5 minutes.
  4. Add the shrimp, bring back to a simmer.
  5. Add fish sauce, stir well.
  6. Add your veggies (the pan will be very full), simmer, stir and move veggies around about 5 minutes.
  7. With large spoon or ladle scoop the mixture over the bean sprouts.
  8. Sprinkle with cilantro.

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