Coconut-Curry Shrimp over Rice

Ingredients

• 0.3 cup coconut milk 
• 3 cups rice hot cooked
• 1 teaspoon curry powder 
• 1.5 tablespoons fish sauce 
• 1 tablespoon cilantro leaves fresh minced
• 1 tablespoon juice of lemon fresh
• 4  lemon wedges 
• 3 tablespoons bell pepper red finely chopped
• 1.5 pounds shrimp deveined peeled
• 1 teaspoon sugar 
• 4 cups water 

Equipment

• ziploc bags
• wok
• oven mitt

Directions

1. Combine first 7 ingredients in a large zip-top plastic bag.
2. Add shrimp; seal and marinate in refrigerator 30 minutes, turning the bag occasionally.
3. Place the shrimp mixture in a 10-inch pie plate.
4. Open a small metal vegetable steamer; place steamer upside down in a large, deep wok.
5. Add water; bring to a simmer. Wearing oven mitts, carefully place pie plate on top of inverted steamer. Cover and cook 4 minutes or until shrimp are done. Wearing oven mitts, carefully remove pie plate from wok.
6. Serve shrimp mixture over rice; serve with lemon wedges.
7. Garnish with cilantro, if desired.