c. is for coconut shrimp curry...

"Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it."  -Bubba 

There are few things as hearty as a Thai curry dish on a chilly winter night.  Curry has a natural rich aroma and fills the entire house with a delicious scent. Tonight, VintageTeal made an old staple, their coconut shrimp curry recipe served over orzo. Yum... There are two main types of curry: Thai and Indian. Both embody bold rich flavors and are full of color. Thai curry uses coconut milk{don't be scared if you don't like coconut, we promise the coconut flavor itself is extremely mild} and Indian curry uses yogurt as a base. The execution is similar, but the flavors and spices used are vastly different. This recipe is designed to feed a lot of people, so feel free to invite your family and friends. We promise it will not disappoint!

Curry Ingredients
1 large white onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 1/2 cup white button mushrooms, chopped
2 1/2 tbsp garlic, minced
2 tbsp lemon grass, minced
3 tbsp green curry paste
2 tsp fish sauce
1 cup frozen peas
1 can light coconut milk
1 tsp fresh lime juice
1/2 cup chicken stock
1/2 cup Wundra {for thickening-can substitute 1/8 cup flour}
12 oz orzo pasta
4 tbsp olive oil
1 lb large, de-veined fresh shrimp without shells/tails
1/2 tsp salt

|1.| Boil pan of water {with salt} in preparation for orzo.
|2.|  In large wok/medium deep skillet heat 2 tbsp olive oil
|3.|  Add 2 tbsp garlic, onion, mushroom, & bell peppers.  Cook on medium-high heat until translucent, but still slightly crunchy.
|4.|  Add fish sauce, lemon grass, & 2 1/2 tbsp curry paste to vegetable mixture.  Continue to cook on medium heat for approx. 2 minutes.  Season with salt & pepper.
|5.|  Add lime juice, chicken stock, & coconut milk.  Stir continuously to prevent burning.
|6.|  In separate skillet, heat remaining 2 tbsp of olive oil.
|7.|  Add remaining 1/2 tbsp of curry paste, remaining 1/2 tbsp garlic, & shrimp.  Cook until shrimp is pink.
|8.| While shrimp are cooking, add Wundra, to sauce to thicken.  Reduce heat & stir vigorously until sauce begins to thicken.   Season with salt & pepper.
|9.|  Add shrimp mixture & frozen peas to sauce & stir. Add salt & pepper to taste.

Serve curry shrimp mixture over orzo pasta & enjoy!

Bon Appetite! *vT

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