Careme

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off

  12 oz 6.99
• Kroger® Gold Potatoes

  3/4 lb 4.99
• Carrots

  1/2 lb 1.29
• Jumbo Yellow Onions

  1/2 lb 0.99
• Kroger® Tri-Color Bell Peppers

  2 peppers 3.99
• Garlic

  3 cloves 0.69
• Organic Ginger Root

  1 2-inch piece 3.77
• Thai yellow curry paste or powder

  2 tablespoons paste or 1 tablespoon powder
• coconut milk

  1 can, 13 to 14 oz
• fish sauce or soy sauce

  1 teaspoon
• brown sugar

  1 teaspoon
• neutral oil

  1 tablespoon
• rice

  for serving
• cilantro

  optional garnish 1.69
• Chateau Ste. Michelle Dry Riesling Washington White Wine

  1 bottle (750 ml) 7.99

Instructions

1. Peel and cut 3/4 lb gold potatoes into small 1/2-inch chunks. Slice 1/2 lb onion, 1/2 lb carrots, and 2 bell peppers. Mince 3 garlic cloves and grate the ginger. Pat the 12 oz shrimp dry.
2. Par-cook the potatoes in simmering salted water for 8 minutes, then drain.
3. Heat 1 tablespoon oil in a deep skillet over medium heat. Cook the onion and carrots 4 minutes. Add the bell peppers and drained potatoes and cook 2 minutes more.
4. Add the ginger, garlic, and yellow curry paste or powder. Stir 1 minute until fragrant.
5. Pour in the coconut milk and 1/2 cup water. Add 1 teaspoon fish sauce or soy sauce and 1 teaspoon brown sugar. Simmer 5 minutes until the vegetables are tender.
6. Add the shrimp and simmer 3 to 4 minutes until just cooked through.
7. Serve over rice and top with cilantro if using.