Coconut Curry Shrimp Stir Fry
Aromatic spices and seasoning mixed together for a perfect curry taste that will take you on a journey of flavors. Make sure to try this recipe tonight!
|12 oz||No Yolks Stir Fry Noodles|
|1 Tbsp||garam masala|
|1/2 tsp||ground turmeric|
|1/2 tsp||ground cumin powder|
|2 Tbsps||vegetable oil|
|1 lb||shrimp, peeled and deveined|
|1 cup||coconut milk|
|1 Tbsp||brown sugar|
|1/2 cup||green onion, sliced|
|cashew nuts, chopped (optional)|
- Prepare noodles according to package directions.
- Heat a large wok over medium heat. Add garam masala, turmeric and cumin powder. Stir until spices become aromatic and begin to toast, about 30 seconds. Add oil and shrimp. Stir fry until shrimp are no longer opaque.
- In a small bowl, combine coconut milk, cornstarch and brown sugar. Add to wok and stir until sauce begins to thicken. Reduce heat to low and simmer 2 minutes.
- Add green onions and cooked noodles and toss to coat with sauce. Serve topped with cashews.