Categories: seafood-main dish

Ingredients

• 2 Tbsp. canola oil
• 1 medium onion, chopped
• 1 Tbsp. minced fresh ginger
• 1 (14 oz.) can light coconut milk
• 3/4 cup chicken stock
• 1 to 2 Tbsp. green curry paste
• 1 1/2 lb. medium shrimp, peeled, deveined
• 1 1/2 Tbsp. fish sauce
• 1 1/2 cups red seedless grapes, halved
• 1 1/2 Tbsp. fresh lime juice
• 1/2 cup chopped fresh basil

Directions

1. Heat oil in a large skillet on medium. Add onion and ginger; cook 4 minutes or until onion is softened. Add coconut milk and stock, and bring to simmer on low; cook uncovered 4 minutes or until slightly thickened. Whisk in curry paste. Add shrimp and fish sauce; cook 3 minutes or until shrimp are opaque in center. Transfer to serving dish; stir in grapes, lime juice and basil.

2. Note: look for green curry paste and fish sauce in the Asian Foods section.

Email to a friend | Print this recipe | Back