We made the Thai Coconut Curry Shrimp from Skinnytaste for dinner tonight...here is what their dish looked liked, just as a reminder.
Half way thru the cooking process here is ours...
We did any chopping ahead of time so that we had everything ready to go. There actually wasn't too much prep for this dish. We had to chop a few green onions, garlic and cilantro..that was it. I also made some brown & white rice mixture in the rice cooker and didn't start cooking until that was done.
This dish takes only about 7-10 minutes total to cook and really couldn't have been easier. Want to see the finished product?
So I should have plated ours in a bowl just to give you the full effect, but I thought it came pretty close...and maybe it even looked a little better if I do say so myself. So the verdict?
We loved this! Super easy and so tasty. We used frozen tail on shrimp, just make sure to rinse those under some cool water first to seperate them. I also added a little water to thin out the coconut milk, which made it a little runnier than I would like. I won't do that next time.
Mr. J's thoughts: Really good, fresh, tasty, loved the cilantro, missing some heat & suggested adding a few chili flakes next time, also thought it would be good with shrimp & scallops
My thoughts: Really good, so easy to make, could easily substitute chicken for the shrimp if you wished, needed a little salt and the chili flakes would be a good addition
Overall: Big thumbs up, will definitely make again! Click on the name of the dish for the recipe and let me know if you try it.