thai red curry

Ingredients

• 1 tablespoon vegetable oil
• 1 pound large shrimp, peeled and deveined
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 (14 ounce) can coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1/2 cup chopped fresh basil
• 1/4 cup chopped fresh cilantro
• Cooked jasmine rice, for serving

Instructions

1. Heat vegetable oil in a large skillet or wok over medium-high heat.
2. Add shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
3. Remove shrimp from skillet and set aside.
4. Add onion and garlic to the skillet and cook until softened, about 3-5 minutes.
5. Add red bell pepper and cook for another 3-5 minutes.
6. Stir in red curry paste and cook for 1 minute, stirring constantly.
7. Pour in coconut milk, fish sauce, and brown sugar. Bring to a simmer.
8. Return shrimp to the skillet and simmer for 5 minutes, or until the sauce has thickened slightly.
9. Stir in fresh basil and cilantro.

Notes

• For a spicier curry, add more red curry paste.
• You can substitute chicken or tofu for the shrimp.
• Serve with jasmine rice and your favorite Thai side dishes.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.