Name: Thai Coconut Curry
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Peanut oil - 1 tablespoon; Finely chopped lemon grass - 2 tablespoons; Finely chopped fresh ginger - 2 tablespoons; Garlic, finely chopped - 2 cloves; Light coconut milk - 1 cup; Medium shrimp, peeled and deveined, tails left on - 1 pound; Diced red bell pepper - ¼ cup; Chopped fresh cilantro, divided - ¼ cup; Green onion, thinly sliced - 2 stalks; Lime juice - 2 tablespoons; Fish sauce - 1 teaspoon; Soy sauce - 1 teaspoon; Sweet red chili sauce, or to taste - 1 teaspoon; White sugar - 1 pinch; Warm cooked rice - 2 cups

Ingredients for - Thai Coconut Curry

1. Peanut oil 1 tablespoon

2. Finely chopped lemon grass 2 tablespoons

3. Finely chopped fresh ginger 2 tablespoons

4. Garlic, finely chopped 2 cloves

5. Light coconut milk 1 cup

6. Medium shrimp, peeled and deveined, tails left on 1 pound

7. Diced red bell pepper ¼ cup

8. Chopped fresh cilantro, divided ¼ cup

9. Green onion, thinly sliced 2 stalks

10. Lime juice 2 tablespoons

11. Fish sauce 1 teaspoon

12. Soy sauce 1 teaspoon

13. Sweet red chili sauce, or to taste 1 teaspoon

14. White sugar 1 pinch

15. Warm cooked rice 2 cups

How to cook deliciously - Thai Coconut Curry

1 . Stage

Heat oil in a large pan over medium heat. Saute lemon grass, ginger, and garlic until fragrant, 1 to 2 minutes. Add coconut milk and bring to a boil. Keep at a steady boil until reduced by half, about 5 minutes.

2 . Stage

Add shrimp, bell pepper, 1/2 of the cilantro, green onion, lime juice, fish sauce, soy sauce, chili sauce, and sugar. Simmer for 10 minutes.

3 . Stage

Serve curry over warm rice and garnish with remaining cilantro.