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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Shrimp Coconut Curry Fried Rice

Cummulative Rating

Servings
Serves 4
Difficulty
Easy

Ingredients

1/2 cup coconut, shredded
1/2 cup walnuts, coarsely chopped
1/4 cup gf Chicken Stock
3 Tablespoons gf soy sauce
1 Tablespoon sesame oil
2 teaspoons curry powder
1/8 teaspoon pepper
2 Tablespoons vegetable oil
1 teaspoon fresh ginger, minced
1/2 onion, cut into 1/4" pieces
1/2 red bell pepper, cut into 1/4" pieces
4 cups cooked long grain rice
1/2 cup small cooked shrimp
1/2 cup frozen peas, thawed

Directions

Preheat oven to 350 degrees. Toast coconut on baking sheet until lightly browned, about 5 minutes, set aside. Repeat toasting with walnuts, stirring frequently for about 10 minutes, set aside. Combine broth through pepper in a small bowl and set aside. Place a wok or large skillet over high heat until hot. Add the oil, swirling to coat sides. Add ginger and onion and cook until the onion is softened about 2 minutes. Add the bell pepper and stir-fry for 1 minute. Reduce the heat to medium and stir in the rice. Add shrimp, peas and sauce. Cook and stir until well blended and heated through. Sprinkle with coconut and walnuts. Serve immediately.

Tips

The coconut used in this recipe is unsweetened. You can find unsweetend coconut at Asian markets.

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