4 servings (serving size: 1 cup shrimp mixture, 3/4 cup rice, and 1 lemon wedge)
1/4 cup coconut milk
3 tablespoons finely chopped red bell pepper
1 tablespoon minced fresh cilantro
1 1/2 tablespoons fish sauce
1 tablespoon fresh lemon juice
1 teaspoon sugar
1 teaspoon curry powder
1 1/2 pounds large shrimp, peeled and deveined
4 cups water
3 cups hot cooked basmati rice
4 lemon wedges
Fresh cilantro sprigs (optional)
How to Make It
Combine first 7 ingredients in a large zip-top plastic bag. Add shrimp; seal and marinate in refrigerator 30 minutes, turning the bag occasionally. Place the shrimp mixture in a 10-inch pie plate.
Open a small metal vegetable steamer; place steamer upside down in a large, deep wok. Add water; bring to a simmer. Wearing oven mitts, carefully place pie plate on top of inverted steamer. Cover and cook 4 minutes or until shrimp are done. Wearing oven mitts, carefully remove pie plate from wok. Serve shrimp mixture over rice; serve with lemon wedges. Garnish with cilantro, if desired.
We made this tonight and it needs a few adjustments. It was considerably underspiced. We added a serrano pepper and a bit more curry powder (probably 1 tbsp), and if I made it again I would add more coconut milk (maybe 1/3-1/2 total) and more curry powder still. Like the other commentator it took us a little longer to cook probably around 20 minutes and the set up is tricky...you will need a big wok for it to work right. Ours kept tipping over.
That said, the dish was still delicious! great for a regular dinner and with these adjustments maybe even a fancy one too!
Delicious, and great next day, too. Have to make sure your cholesterol budget is under control (270 mg) before you have this one, though. Took me a lot longer to get the shrimp cooked, almost twenty minutes; must have an inefficient steamer setup.
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