THAI-STYLE RED CURRY WITH SHRIMP, BELL PEPPER, AND SNAP PEAS

THAI-STYLE RED CURRY WITH SHRIMP, BELL PEPPER, AND SNAP PEAS

 

 

You will need to make  THAI-STYLE RED CURRY WITH SHRIMP, BELL PEPPER, AND SNAP PEAS

 

2

teaspoons vegetable oil

2

teaspoons Thai red curry paste, plus extra for seasoning

¾

cup canned coconut milk

1

tablespoon fish sauce

2

teaspoons packed brown sugar

¼

cup chicken broth

½

teaspoon cornstarch

1

red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips

4

ounces sugar snap peas, strings removed, cut in half on bias

8

ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed

¼

cup fresh Thai basil leaves

2

teaspoons lime juice

Salt and pepper

 

1. Heat oil in 10-inch nonstick skillet over medium-high heat until shimmering. Add curry paste and cook until fragrant, about 30 seconds. Whisk in coconut milk, fish sauce, and sugar. Whisk broth and cornstarch together in bowl, then whisk mixture into skillet and bring to simmer.

2. Stir in bell pepper and snap peas and simmer until vegetables are crisp-tender and sauce has thickened slightly, 5 to 8 minutes. Season with extra curry paste to taste.

3. Stir in shrimp and simmer until opaque throughout, 3 to 5 minutes. Off heat, stir in basil and lime juice and season with salt and pepper to taste. Serve.

VARIATION

Thai-Style Red Curry with Shrimp, Asparagus, and Carrots

Substitute 8 ounces asparagus, trimmed and cut on bias into 2-inch lengths, for bell pepper and 2 carrots, peeled and cut into 2-inch-long matchsticks, for snap peas.