Thai Shrimp Curry

Name: Thai Shrimp Curry
Ingredients: 2 tablespoons peanut oil; 1/2 cup chopped shallot; 1 large red bell pepper, cut into strips; 2 medium carrots, trimmed and shredded; 2 teaspoons minced garlic; 1 1/2 tablespoons Thai red curry paste (or to taste); 2 tablespoons fish sauce; 2 teaspoons light brown sugar; 1 (14 ounce) can coconut milk; 1 lb medium shrimp, peeled and deveined; 3 tablespoons chopped Thai basil; 3 tablespoons chopped fresh cilantro leaves; cooked jasmine rice, accompaniment; 1 sprig fresh cilantro, garnish

14 ingredients

8 steps

Ingredients

2 tablespoons peanut oil
1/2 cup chopped shallot
1 large red bell pepper, cut into strips
2 medium carrots, trimmed and shredded
2 teaspoons minced garlic
1 1/2 tablespoons Thai red curry paste (or to taste)
2 tablespoons fish sauce
2 teaspoons light brown sugar
1 (14 ounce) can coconut milk
1 lb medium shrimp, peeled and deveined
3 tablespoons chopped Thai basil
3 tablespoons chopped fresh cilantro leaves
cooked jasmine rice, accompaniment
1 sprig fresh cilantro, garnish

Directions

1

In a large wok or saute pan, heat the oil over medium-high heat.
2

Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes.
3

Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute.
4

Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil.
5

Simmer until thickened slightly, about 2 minutes.
6

Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes.
7

Remove from the heat and stir in the basil and cilantro.
8

Serve over jasmine rice, garnished with cilantro sprigs.