Red Coconut Curry with Shrimp
Easy to make red coconut curry. Serve with jasmine rice or basmati rice.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1tablespoon vegetable oil
- 1medium white onion, diced
- 1medium red bell pepper, cut into thin strips
- ½medium jalapeno pepper, minced
- 1(14 ounce) can unsweetened coconut milk
- 3tablespoons red curry paste
- 2tablespoons brown sugar
- 1½ tablespoons fish sauce
- 1½ tablespoons cornstarch
- 1½ tablespoons cold water
- 1pound uncooked medium shrimp, peeled and deveined
- 2tablespoons chopped Thai basil
- 1medium lime, cut into wedges
Instructions
Step 1
Heat oil in a large pan over medium-high heat. Add onion, bell pepper, and jalapeno and cook until softened, 4 to 5 minutes. Use a slotted spoon to transfer veggies to a bowl and set aside.Step 2
Reduce heat to medium and add coconut milk, curry paste, brown sugar, and fish sauce to the pan. Whisk together and bring to a gentle boil.Step 3
Combine cornstarch and water in a small bowl; whisk to dissolve. Add to sauce and simmer, stirring occasionally, until thickened, about 5 minutes.Step 4
Pat shrimp dry and add to the sauce along with the cooked veggies. Allow curry to simmer gently, stirring occasionally, until shrimp are cooked through and opaque, 3 to 5 minutes. Top with Thai basil and serve with lime wedges.