Saturday, August 10, 2013

Thai Red Curry Shrimp

Thai red curry is one of those dishes that I can't understand why other people don't love it as much as I do.  It's colorful, flavorful and simple to make.  You can control the spice level by adjusting the amount of red curry paste you add.  I served it with brown rice.



Thai Red Curry Paste
3-4 servings

1 pound shrimp, peeled and deveined
Coconut oil
1/2 medium onion, sliced thin
1 red bell pepper, sliced
1-2 cloves garlic, minced
1-2 tablespoons Thai red curry paste
1 can coconut milk (either regular or light)
1 tablespoon brown sugar
2 tablespoons fish sauce
Sea salt and freshly ground black pepper, to taste
6-8 fresh basil leaves, cut in chiffonade

In a large skillet, saute sliced onion in a tablespoon of hot coconut oil over medium-high heat until translucent.  Add minced garlic and red bell pepper slices and saute, stirring frequently for a couple of minutes.  Add 1-2 tablespoons (I used 2 for us since we like spice) and stir constantly for 30 seconds.  Whisk 1 can of coconut milk and stir well.  Add the brown sugar and fish sauce and stir to combine.  Allow sauce to come to the simmer and cook for a couple of minutes and season with salt and pepper to taste.

Meanwhile pat the shrimp dry with paper towels and season with salt and pepper and cook in another skillet with 1 tablespoon coconut oil until just pink.  Add to the curry sauce and allow to cook through for a couple of minutes.  Stir in the basil just after turning off the heat and save some basil to use as a garnish.

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