Dinner
Shrimp Red Thai Curry
Juicy shrimp cooked in a rich red Thai curry sauce with coconut milk, bamboo shoots, and basil. Spicy and fragrant, it pairs beautifully with jasmine rice or rice noodles.
Ingredients:
- 2 (14 ounce) cans coconut milk 2 tablespoons red thai curry paste
- 1 tablespoon fish sauce
- 1 fresh red chili pepper, seeded and minced
- 24 large shrimp, peeled and deveined
Directions:
- In a wok, combine coconut milk, curry paste, fish sauce, and minced pepper. Slowly bring to a simmer over medium low heat, stirring frequently.
- Reduce heat to low, and add shrimp. Cook uncovered, stirring frequently, until prawns are cooked and flavors mellow, about 15 minutes.