Red Coconut Curry with Shrimp

Easy to make red coconut curry. Serve with jasmine rice or basmati rice.

Ingredients

• 1 tablespoon vegetable oil
• 1 medium white onion, diced
• 1 medium red bell pepper, cut into thin strips
• 0.5 medium jalapeno pepper, minced
• 1 (14 ounce) can unsweetened coconut milk
• 3 tablespoons red curry paste
• 2 tablespoons brown sugar
• 1 ½ tablespoons fish sauce
• 1 ½ tablespoons cornstarch
• 1 ½ tablespoons cold water
• 1 pound uncooked medium shrimp, peeled and deveined
• 2 tablespoons chopped Thai basil
• 1 medium lime, cut into wedges

Steps

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.
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.
3. Combine cornstarch and water in a small bowl; whisk to dissolve. Add to sauce and simmer, stirring occasionally, until thickened, about 5 minutes.
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.