Thai Shrimp Curry

Servings: 4

Ingredients

• 2 tablespoons peanut oil
• 1⁄2 cup chopped shallot
• 1 large red bell pepper, cut into strips
• 2 medium carrots, trimmed and shredded
• 2 teaspoons minced garlic
• 1 1⁄2 tablespoons Thai red curry paste (or to taste)
• 2 tablespoons fish sauce
• 2 teaspoons light brown sugar
• 1 (14 ounce) can coconut milk
• 1 lb medium shrimp, peeled and deveined
• 3 tablespoons chopped Thai basil
• 3 tablespoons chopped fresh cilantro leaves
• cooked jasmine rice, accompaniment
• 1 sprig fresh cilantro, garnish

Directions

• In a large wok or saute pan, heat the oil over medium-high heat.
• Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes.
• Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute.
• Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil.
• Simmer until thickened slightly, about 2 minutes.
• Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes.
• Remove from the heat and stir in the basil and cilantro.
• Serve over jasmine rice, garnished with cilantro sprigs.