Thai Shrimp Stir-Fry

Thai Shrimp Stir-Fry

You can use a wok but if you are like me then a skillet makes an excellent substitute for a wok, especially when cooking smaller quantities. Since stir-frying is a quick process, be sure to have all the ingredients chopped and ready to go before starting.

10 oz. shelled, deveined uncooked large or
extra-large shrimp
1/2 teaspoon curry powder
1 tablespoon peanut or vegetable oil
1 tablespoon finely chopped fresh ginger
2 garlic cloves, minced
1/3 cup unsweetened coconut milk
1 tablespoon lime juice
1 teaspoon grated lime peel
1/8 teaspoon salt
1/8 teaspoon pepper
4 tablespoons chopped cilantro, divided
1/3 cup thinly sliced green onions

Sprinkle shrimp with curry powder. Heat oil in medium skillet over medium-high heat until hot. Add shrimp; stir-fry 1 minute or until shrimp turn pink. Add ginger and garlic; stir-fry 15 seconds. Add coconut milk, lime juice, lime peel, salt and pepper; stir-fry 30 seconds. Stir in 3 tablespoons of the cilantro and all but 1 tablespoon of the green onions. Stir-fry 15 seconds. Garnish with remaining 1 tablespoon cilantro and green onions.