Thai Red Curry Shrimp

Ingredients

Cooked rice

4 cups, for serving

Fresh basil leaves

1/2 cup, chopped plus extra for garnish

Vegetable oil

2 tablespoons

Fresh ginger

1 tablespoon, minced

Garlic

3 cloves, minced

Onion

1 medium, diced

Bell peppers

2, sliced (red and yellow for color)

Lime juice

2 tablespoons, freshly squeezed

Brown sugar

1 tablespoon

Fish sauce

2 tablespoons

Coconut milk

1 can (13.5 oz)

Red curry paste

2 tablespoons

Shrimp

1 pound, peeled and deveined

Instructions

1. In a large skillet or wok, heat the vegetable oil over medium heat until shimmering.
2. Add the diced onion, minced garlic, and minced ginger. Sauté until fragrant and the onion becomes translucent, about 2 minutes.
3. Stir in the red curry paste, cooking for another minute to release its flavors.
4. Add the sliced bell peppers to the skillet, sautéing for 2-3 minutes until they begin to soften.
5. Carefully add the shrimp to the skillet, cooking until they turn pink and are cooked through, about 3-4 minutes.
6. Pour in the coconut milk, fish sauce, brown sugar, and lime juice. Stir well to combine all the ingredients.
7. Let the curry sauce simmer for about 5 minutes, allowing the flavors to meld together, stirring occasionally.
8. Stir in the chopped basil leaves, reserving some for garnish.
9. Serve the Thai red curry shrimp over the cooked rice, garnishing with additional basil leaves and a wedge of lime if desired.
10. Enjoy your flavorful journey through Thai cuisine!