- 1 1/2 cups coconut milk
- 1/4 cup chicken stock
- 3 tablespoons Thai red curry paste
- 1 tablespoon brown sugar
- 2 teaspoons fish sauce
- 2 teaspoons ginger paste*
- 2 teaspoons lemongrass paste*
- 2 tablespoons vegetable or canola oil, divided
- 1 pound large shrimp, peeled and deveined
- 4 cups assorted cut-up vegetables (such as onion, bell pepper, snow peas, broccoli, carrots, green beans, etc.)
- 2 tablespoons thinly sliced fresh basil (Thai basil recommended)
- 4 cups cooked rice
- 1 lime, sliced into wedges
INSTRUCTIONS:
- Whisk together coconut milk, chicken stock, curry paste, brown sugar, fish sauce, ginger paste, and lemongrass paste in a bowl.
- Heat a large wok or skillet over high heat. Add 1 tablespoon oil and swirl pan to coat. Add shrimp and stir-fry until opaque, about 3 to 4 minutes. Remove shrimp from pan.
- Add remaining 1 tablespoon oil to the pan. Add vegetables and stir-fry until crisp-tender, about 4 minutes.
- Pour curry sauce over the vegetables. Bring to a boil and cook for 4 minutes.
- Stir in shrimp and basil. Cook for an additional minute or until shrimp is cooked through.
- Divide rice into 4 bowls and top with Thai shrimp curry. Serve with lime wedges.
Source: Magnolia Days
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