Thai Coconut Lemon Grass Shrimp

Maria Sakellariou

September/October 2008

  • 1-pound bag medium cooked and peeled shrimp
  • 2–3 packages (10 ounces each) frozen Thai-style lime pilaf
  • 1 can light coconut milk
  • 1 jar (12 ounces) Thai green curry sauce
  • Salt and pepper to taste

Thaw shrimp under cold running water. In a skillet combine shrimp, lime pilaf, coconut milk and green curry sauce. For a "soupier" dish, use two packages of pilaf. For a "drier" mix, use three. Simmer about 10 minutes until mixture is hot.

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