⅔ cup WATCHAREE’S Thai yellow curry sauce
4 cups cauliflower rice
15-20 medium size raw shrimp, peeled and de-veined
½ cup coconut milk
4-5 tbs rice brand oil (or healthy oil of your choice)
1 ½ tsp curry powder
1 tsp turmeric
Pinch of salt to taste
Pinch of sugar to taste
¼ cup deep fried shallots (optional)
To make cauliflower rice, trim cauliflower florets. Discard the stems. Use a food processor to pulse the cauliflower until the mixture resembles rice.
Heat coconut milk in a pan over medium heat. Add the cauliflower rice, a pinch of salt and sugar. Cook for 5-8 minutes until the cauliflower rice has softened and absorbs the coconut milk. Set aside.
Mix 1 tbs of oil to 3 tbs of oil, curry powder, turmeric and a pinch of salt to make the oil mixture. Toss shrimp in the oil mixture. Heat a skillet to medium-high heat and add 1-2 tbs of oil. Sear the shrimp until it starts to become pink around the edges. Turn to over and cook through.
Heat WATCHAREE’S Thai yellow curry sauce in a sauce pan over medium-low heat. Stir occasionally and bring the sauce to boil.
Arrange cauliflower rice on each plate, top with seared shrimp and sprinkle with crispy shallots. (You can buy deep fried shallots in Asian supermarkets.) Drizzle yellow curry sauce on top of the shrimp and rice just before serving, or serve the sauce on the side.
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