 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
Ingredients
|
---|
Amt.
|
Measure
|
Ingredient
| | | | 1/3 | tablespoon | oil, canola or olive | 1/4 | large | shrimp - 1lb. | 1/2 | cup, pieces or slices | shitake mushroom, raw | 1/3 | teaspoon | fresh ginger, grated | 2/3 | large | scallions, cut into 1-inch pieces | 1/3 | tablespoon | curry powder | 1/2 | small | red bell pepper, organic, roasted | 1/2 | cup | rice, cooked | 1/4 | cup | green beans | 2 1/2 | tablespoons | Nuts, coconut milk, canned, low fat |
|
Steps
|
---|
Sequence
|
Step
|
---|
| 1 | Saute onion, garlic and add shrimp | 2 | add coconut milk, curry PASTE, roasted bell pepper and bring to a boil, stirring occasionally. | 3 | Reduce heat and simmer for 5 minutes. Serve over rice |
|