Filipino Shrimp In Coconut Milk

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 6 tablespoons vegetable oil
• 300 -500 g shrimp, raw (shelled or not)
• 1 large sweet potato, cut into strips
• 2 medium carrots, cut into strips
• 2 medium bell peppers, cut into strips
• 500 ml coconut milk
• 250 ml water
• 1 tablespoon ginger, sliced thinly in rounds
• 1 tablespoon garlic, sliced thinly
• 1/2 cup fish sauce
• lemon
• 2 cups rice
• 4 cups water (for rice)

Recipe

• 1 rice: 2 cups water to 1 cup rice. in a pot, boil, lower temperature to low, until there is no more water (approx 40 minutes). keep covered the entire time, you may look inside to see when it is cooked. stir with a fork when cooked. if you start cooking the rice before doing any of the rest, it should be done at the same time as the rest.
• 2 peel and cut sweet potato into strips (like thin fries). peeling takes a while, so set a little time before apart. cut other vegetables into strips as well. slice up ginger and garlic, remembering to take off all the skin.
• 3 in a wok, heat 6 tbsp of oil over medium high . (this may seem like a lot of oil, but there 1 sweet potato makes a lot of fries.) add sweet potato, stir fry until soft, not mushy. set aside on paper towel to absorb excess oil.
• 4 keep the oil and fry ginger and garlic until lightly golden. add shrimp and fry quickly until pink. add a bit more oil if necessary. shrimp cooks very quickly, so don't overdo it. unless you want chewing gum in your meal --.
• 5 once the shrimp is pink, add coconut milk, fish sauce and remaining vegetables. boil, simmer until vegetables are cooked, again do no overcook. it's important to keep a slight crunch to the vegetables.
• 6 serve over rice with sweet potato, season generously with lemon.