Ingredients

  • 2 tablespoons peanut oil
  • 1/2 cup chopped shallots
  • 1 large red bell pepper, cut into strips
  • 2 medium carrots, trimmed and
  • 2 teaspoons minced garlic
  • 3 tablespoons Thai Red Curry Paste, (SSP: Thai Kitche Brand)
  • 2 tablespoons fish sauce
  • 2 teaspoons palm sugar or light brown sugar
  • 1 (14-ounce) can coconut milk
  • 1 pound medium shrimp, peeled and deveined
  • 3 tablespoons chopped Thai basil leaves
  • 3 tablespoons chopped fresh cilantro leaves
  • Cooked jasmine rice, accompaniment
  • Sprigs fresh cilantro, garnish

Directions

In a large wok or saute pan, heat the oil over medium-high heat. Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes. Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute. Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil. Simmer until thickened slightly, about 2 minutes. Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes. Remove from the heat and stir in the basil and cilantro.

Serve over jasmine rice, garnished with cilantro sprigs.

Read more here: Thai Shrimp Curry

Prucka Family
P.O. Box 3087
Park City, UT 84060