Coconut Milk Shrimp

Ingredients

2 tablespoons vegetable oil

1 small onion, chopped

1 medium carrot, cut into matchsticks

1 teaspoon red chile flakes

1 can (15 oz.) coconut milk

1 medium tomato, chopped

1 pound shelled and deveined medium shrimp (26 to 30 per lb.)

Steamed rice

1/2 cup chopped cilantro

Lime wedges

Preparation

1. Heat oil in a large frying pan over medium-high heat. Cook onion, carrot, and chile flakes until onion is softened and translucent, about 3 minutes. Stir in coconut milk. Add tomato and shrimp and cook until mixture is simmering and shrimp are pink, about 4 minutes.
2. Spoon shrimp mixture over rice and sprinkle with cilantro. Serve with lime wedges for squeezing.
Note: Nutritional analysis is per serving without rice.

Perlla Fonvielle, Seattle
,

January 2015