Red Coconut Curry with Shrimp

Description

Easy to make red coconut curry. Serve with jasmine rice or basmati rice.

Ingredients

• 1 tablespoon vegetable oil
• 1 medium white onion, diced
• 1 medium red bell pepper, cut into thin strips
• ½ medium jalapeno pepper, minced
• 1 (14 ounce) can unsweetened coconut milk
• 3 tablespoons red curry paste
• 2 tablespoons brown sugar
• 1 ½ tablespoons fish sauce
• 1 ½ tablespoons cornstarch
• 1 ½ tablespoons cold water
• 1 pound uncooked medium shrimp, peeled and deveined
• 2 tablespoons chopped Thai basil
• 1 medium lime, cut into wedges

Instructions

1. Heat oil in a large pan over medium-high heat. Add onion
2. bell pepper
3. and jalapeno and cook until softened
4. 4 to 5 minutes. Use a slotted spoon to transfer veggies to a bowl and set aside.
5. Reduce heat to medium and add coconut milk
6. curry paste
7. brown sugar
8. and fish sauce to the pan. Whisk together and bring to a gentle boil.
9. Combine cornstarch and water in a small bowl; whisk to dissolve. Add to sauce and simmer
10. stirring occasionally
11. until thickened
12. about 5 minutes.
13. Pat shrimp dry and add to the sauce along with the cooked veggies. Allow curry to simmer gently
14. stirring occasionally
15. until shrimp are cooked through and opaque
16. 3 to 5 minutes. Top with Thai basil and serve with lime wedges.

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Servings: 4