Recipes > Thai Curry Shrimp Lettuce Wraps

Thai Curry Shrimp Lettuce Wraps

Thai Curry Shrimp Lettuce Wraps

Ingredients:

  • 1 Plum Tomato, cored and diced
  • ½ Cup Onion, diced
  • ½ Tbsp. Fresh Ginger, minced
  • 1 Clove Garlic, minced
  • 1 Tbsp. Lemon Grass, minced
  • 1 Cup Light Coconut Milk
  • 1/4 Cup Chicken or Vegetable Stock
  • 2 Tbsp. Red Curry Paste
  • 1/4 Cup Red Pepper, julienned
  • 5-6 Fresh Curry Leaves (optional)
  • 1 Tsp. Salt
  • 1 Tsp. Pepper
  • 2 Cups Peeled and Deveined (size 51-60) Raw Shrimp, thawed
  • 14 Large Boston or Butter Lettuce Leaves


Additional Items Needed:
  • Mastrad 9x9 Silicone Baking Dish


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Before:
In the Mastrad 9x9 silicone baking dish add tomato, onion, ginger, garlic, lemon grass, coconut milk, stock, curry paste, red pepper, curry leaves, salt & pepper.

Place in microwave. Enter code. Press start.

During:
When prompted by the microwave to "Follow package instructions", add the shrimp then stir.

Place back in the microwave and press start.

After:
Spoon about 1/4 cup of Thai curry shrimp into center of each lettuce leaf.


Serves: 4
Notes:
Serving Option: Serve over rice instead of using lettuce leaves.

Caution! The dish will be hot.

Use a thermometer to confirm that microwave foods have cooked to safe temperatures of greater than 165º F