Thai Shrimp Curry

Succulent shrimp in coconut milk and thai paste.


What you need: Serves 4
1 lb large shrimp, peeled, cleaned and deveined
1 cup onions, cut into chunks
1 cup tomatoes, cut into chunks
2 tsp minced garlic
2 Tbsp Thai Red Curry Paste
2 Tbsp vegetable or peanut oil
2 Tbsp fish sauce
2 tsp light brown sugar
1 (14-ounce) can coconut milk



In a large wok or saute pan, heat the oil over medium-high heat. Add the onions and garlic; stir-fry until soft, 2 to 3 minutes.


Toss in the tomatoes and cook until soft. 



Add the shrimp and cook, stirring, until pink and just cooked through.


Add the curry paste and cook, stirring, until fragrant, about a minute.


Pour the fish sauce and sugar; add coconut milk and bring to a boil. Simmer until thickened slightly, about 2 minutes.


Serve with warm cooked rice. Enjoy!

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