Shrimp Curry
By
Lauren Perkins-Boyd
@Lauren_Perkins-Boyd
1
A little warning for those who don't like spicy food, you should start out with a teaspoon of curry paste and taste it as you go to ajust the heat. I would also suggest that you check your local Whole Foods store to find a good quality curry paste.
Everyone loved it, even my 18 month old ate it and she is a picky girl.
Ingredients
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2 tspcanola oil, divided
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1/2 conion, chopped
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1/2 cred bell pepper, chopped
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3 tspgood quality red curry paste, more or less to taste
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1 tspsugar
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1 lbshrimp, peeled and deveined
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1-13.5oz can(s)coconut milk, unsweetened
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2 tspfish sauce
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1/4 cscallions, chopped
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1 Tbspfresh basil, chopped
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FOR SERVING
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·lime wedges
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·cooked jasmine rice
How to Make Shrimp Curry
- Heat 1 teaspoon of oil in a large nonstick skillet over medium-high heat add shrimp and cook through, about 3 minutes. Remove shrimp from the pan and set aside.
- In the same pan heat the remaining teaspoon of oil and add the onions and peppers sautee' for 2 minutes or until slightly softened.
- Add the curry paste, sugar, coconut milk and fish sauce, stirring until smooth. Bring the sauce to a boil and reduce to a simmer for 15-20 minutes.
- Add the shrimp, basil and scallions cook 1 minute. Serve over jasmine rice with a lime wedge. Enjoy!