Shrimp Curry

• 1 tsp sesame oil
• 1 T minced ginger
• 4 cloves garlic
• 1 c chopped red bell pepper
• 1 c chopped scallions
• 1 tsp curry powder
• 4 tsp red curry paste
• 1/2 tsp ground cumin
• 4 tsp soy sauce
• 1 T brown sugar
• 2 tsp fish sauce
• 1 14-oz can coconut milk
• 1/4 c chopped cilantro
• 1 lb shrimp
• Salt
• Cooking spray

Heat 1/2 tsp oil in a large skillet over medium heat; add ginger and garlic and cook for one minute.

Add pepper and scallions and cook for one minute; stir in curry powder, curry paste, and cumin and cook for one minute.

Add soy sauce, sugar, fish sauce, and coconut milk; simmer.

Remove from heat and stir in cilantro; add shrimp and coat with sauce.

Serve over jasmine rice.

*Recipe adapted, courtesy of Gina

Coconut-Crusted Fish with Red Curry Sauce

• White fish (snapper, mahi, tilapia, cod)
• Pinch of salt and pepper
• Eggs
• Panko
• Shredded coconut
• Oil

Dry off fish and season with salt and pepper.

Dip fish in egg wash and dredge in mixture of panko and shredded coconut; refrigerate to dry out breading.

Heat oil and fry fish on both sides. (Thin fish like tilapia will cook through, but thicker filets should be finished in the oven so that the outside does not burn before the inside cooks through.)

Red Curry Sauce

• Oil
• Red curry paste
• Coconut milk
• Sweet chili sauce (optional)

Heat oil and fry red curry paste to release the flavor.

When curry paste becomes fragrant, add coconut milk and stir to dissolve the paste.

Use sauce as-is or add sweet chili sauce to make a spicy/sweet sauce; adjust curry paste for desired spiciness.