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INGREDIENT

  • 1 tablespoons vegetable oil
  • 3 garlic cloves, minced
  • 2 teaspoons red curry paste
  • (14 ounce) can light coconut milk
  • 1/2 cup low sodium chicken broth
  • 2 tablespoons chilli-garlic sauce
  • 2 large scampies
  • 1/4 cup fresh cilantro leaves
  • 2 tablespoons lime zest
  • 3 tablespoons lime juice

METHOD

  • Heat oil in large skillet over medium-high heat until shimmering.
  • Add garlic and red curry paste and cook, about 30 seconds.
  • Whisk in coconut milk, broth, and chilli-garlic sauce and cook until slightly thickened, about 15 minutes.
  • Reduce heat to medium, add scampies, and simmer covered, until scampies are just cooked through,about 3 minutes.
  • Off heat, stir in cilantro, lime zest, and lime juice.
  • Serve!

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