Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
Curried Shrimp Nachos
15 minutes to assemble
10 minutes to cook
Total time: 25 minutes
10 minutes to cook
Total time: 25 minutes
6 servings
15 minutes to assemble
10 minutes to cook
Total time: 25 minutes
10 minutes to cook
Total time: 25 minutes
6 servings
Coconut Milk and Red Curry Paste give these shrimp nachos a tasty Thai flair.
Ingredients
- 1-10 oz bag scoop type tortilla chips
- 1 bunch scallions, chopped
- 1 cup diced tomatoes
- 2 teaspoons fresh lime juice (1 lime)
- Salt and pepper
- Optional: Chopped cilantro
- 1-13.5 oz can Coconut Milk
- 1 tablespoon Red Curry Paste
- 1 teaspoon Fish Sauce
- 1 lb uncooked large shrimp, peeled and deveined
Directions
- Add 3/4 bag of tortilla chips to a size appropriate baking dish.
- Mix scallions, tomatoes, lime juice and cilantro in small bowl. Salt and pepper to taste and set aside.
- Add one half can Coconut Milk and Curry Paste to medium sized saucepan. Bring to a boil and cook until curry is dissolved. Add remaining Coconut Milk, Fish Sauce and shrimp. Bring to a boil.
- Stirring, cook until shrimp are pink but still tender. Evenly pour over tortilla chips and garnish with scallion-tomato mixture.
In This Recipe
This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.
Previous
Next
You May Also Like
Previous
Next