Description
After traveling through Thailand for the first time over 10 years ago, I became enamored with the cuisine. This curry recipe is the result of many years of subtle refinements and fine tuning with an interesting Canadian twist! It’s worth the effort to find fresh lemon grass and either fresh or freshly frozen kaffir lime leaves. Serve hot with basmati or jasmine rice.
Ingredients
- 2 tablespoons sesame oil
- 1 ½ tablespoons red curry paste, or more to taste
- 1 red onion, cut into 1/2-inch dice
- 2 large bell peppers, cut into 3/4-inch pieces
- 2 (14 ounce) cans coconut milk
- ½ cup chicken broth
- 3 ½ tablespoons maple syrup
- 3 tablespoons fish sauce
- 3 stalks lemon grass, bruised and chopped
- 4 kaffir lime leaves, torn into quarters
- 1 pound medium shrimp, peeled and deveined
- ¼ cup packed chopped fresh basil
- 2 tablespoons chopped fresh cilantro
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 4