You are here

Shrimp Curry With Cilantro

Everton.Stonehead's picture
  Peeled deveined shrimp 12 Ounce (Fresh Or Frozen)
  Orzo pasta 1 1⁄4 Cup (20 tbs)
  Chicken broth 1⁄2 Cup (8 tbs)
  Bottled chili sauce 1⁄3 Cup (5.33 tbs)
  Cornstarch 1 Teaspoon
  Olive oil 2 Tablespoon
  Zucchini 1 Medium, quartered lengthwise and thinly sliced
  Sweet red pepper 1 Small, coarsely chopped
  Onion 1 Small, cut into thin wedges
  Garlic 1 Clove (5 gm), minced
  Curry powder 2 Teaspoon
  Snipped fresh cilantro 1⁄4 Cup (4 tbs)

1. Thaw shrimp, if frozen. Set shrimp aside. Cook the orzo according to package directions.
2. Meanwhile, for sauce stir together chicken broth, chili sauce, and cornstarch; set aside.
3. Heat 1 tablespoon of the oil in a large skillet or wok. Add zucchini, red sweet pepper, onion, and garlic; stir-fry 2 minutes. Add curry powder; stir-fry for 1 minute more. Remove vegetables from the wok.
4. Add the remaining oil to skillet; add shrimp. Stir-fry over medium-high heat for 3 to 4 minutes or till shrimp turns opaque. Push shrimp from the center of the wok. Stir sauce; add to skillet. Cook and stir till thickened and bubbly. Return vegetables to skillet; stir to coat with sauce. Cook and stir about 1 minute more or till heated through. Stir in cilantro. Drain orzo; serve shrimp mixture atop orzo.

Recipe Summary

Difficulty Level: 
Side Dish
Stir Fried
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

Rate It

Your rating: None
Average: 4.3 (18 votes)