THAI SHRIMP CURRY
4 servings
We like our curries very spicy, sour, salty, and a little sweet, but feel free to adjust the seasonings to suit your taste.
Heat in a large skillet over medium heat:
- 1 tablespoon vegetable oil
Add and cook, stirring, until fragrant, about 2 minutes:
- 3 tablespoons red or green curry paste, store-bought or homemade
Stir in:
- 1 red or yellow bell pepper, cut into thin strips
- 2 large shallots or ½ medium onion, thinly sliced
- 2 garlic cloves, minced
Cook until just starting to soften, about 4 minutes, using a sturdy spatula to scrape up browning curry paste off the bottom of the skillet. Stir in:
- One 13½-ounce can coconut milk
- 1 to 2 tablespoons fish sauce, to taste
- 1 tablespoon palm sugar or brown sugar
Bring the mixture to a simmer and add:
- 1½ pounds shell-on shrimp, peeled and deveined
Cook until the shrimp are firm and pink, 2 to 3 minutes. Stir in:
- 2 tablespoons lime juice
- (15 Thai basil leaves)
Taste and add salt, more fish sauce, or more lime juice as desired. Serve with:
- Cooked white rice
- Chopped cilantro