Name: Vegetable Fried Rice
Cuisine: Asian
Ingredients: 2 cups cooked Jasmin rice; 2 eggs, scrambled; 1/2 cup frozen peas; 1/2 cup frozen chopped carrots; 2 tbsp soy sauce; 1 tbsp each of sesame seeds and sesame oil for garnish; 1 tbsp canola oil; 2 green onions, sliced thin

Coconut Curry Shrimp and Vegetables

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Author: Roni Proter

Ingredients

Units Scale

1 cup peeled and deveined shrimp
2 cups chopped Savoy Cabbage or Bok Choy
1 cup sliced carrots
1 tsp ginger garlic paste (or one minced garlic clove and small knob of garlic)
1 tbsp green curry paste (you can substitute curry powder)
2 cans coconut milk
1 tbsp canola oil
Fresh chopped basil for garnish

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Instructions

Heat a wok to medium high heat. When hot, add oil and garlic and ginger paste. Stir and immediately add green curry paste.
Stir until it begins to melt and then stir in the coconut milk to combine. Toss in the cabbage and carrots and simmer until wilted and the carrots are softened but still have a little bite (about 5 minutes).
Add the shrimp and cook for two minutes. Turn off the heat and make sure the shrimp is cooked through, it should be opaque.
Pour into a large serving bowl and top with chopped basil. Serve immediately with rice or noodles.

Keywords: Coconut Curry Shrimp, Vegetables

Find it online: https://dinnerreinvented.com/recipes/foolproof-weeknight-stir-fry/