Name: Red Coconut Curry with Shrimp
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Vegetable oil - 1 tablespoon; White onion, diced - 1 medium; Red bell pepper, cut into thin strips - 1 medium; Jalapeno pepper, minced - ½ medium; Unsweetened coconut milk - 1 (14 ounce) can; Red curry paste - 3 tablespoons; Brown sugar - 2 tablespoons; Fish sauce - 1 ½ tablespoons; Cornstarch - 1 ½ tablespoons; Cold water - 1 ½ tablespoons; Uncooked medium shrimp, peeled and deveined - 1 pound; Chopped Thai basil - 2 tablespoons; Lime, cut into wedges - 1 medium

Ingredients for - Red Coconut Curry with Shrimp

1. Vegetable oil 1 tablespoon

2. White onion, diced 1 medium

3. Red bell pepper, cut into thin strips 1 medium

4. Jalapeno pepper, minced ½ medium

5. Unsweetened coconut milk 1 (14 ounce) can

6. Red curry paste 3 tablespoons

7. Brown sugar 2 tablespoons

8. Fish sauce 1 ½ tablespoons

9. Cornstarch 1 ½ tablespoons

10. Cold water 1 ½ tablespoons

11. Uncooked medium shrimp, peeled and deveined 1 pound

12. Chopped Thai basil 2 tablespoons

13. Lime, cut into wedges 1 medium

How to cook deliciously - Red Coconut Curry with Shrimp

1 . Stage

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 . Stage

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 . Stage

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

4 . Stage

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.