Thai Red Curry Shrimp with Sweet Basil
Ingredients
For the Curry:
1 lb large shrimp (peeled and deveined)
2 tablespoons vegetable oil
1 onion (sliced)
3 cloves garlic (minced)
1-inch piece of ginger (grated)
2-3 tablespoons red curry paste (adjust to taste)
1 can (14 oz) coconut milk
1 tablespoon fish sauce (or soy sauce for a vegetarian option)
1 tablespoon brown sugar (or palm sugar)
1-2 Thai bird's eye chilies (sliced, optional for extra heat)
1 cup bell peppers (sliced; use a mix of colors)
1 cup snap peas (or green beans)
1/2 cup fresh Thai basil (leaves only)
Lime wedges (for serving)
Instructions
1. Prepare the Curry
Heat Oil: In a large skillet or wok, heat the vegetable oil over medium heat.
Sauté Aromatics: Add the sliced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
2. Add Curry Paste
Incorporate Curry Paste: Add the red curry paste to the skillet, stirring well to combine with the aromatics. Cook for about 2 minutes to release the flavors.
3. Add Coconut Milk
Pour in Coconut Milk: Gradually stir in the coconut milk, mixing until the curry paste is fully incorporated.
Season: Add fish sauce and brown sugar, stirring to combine. Bring the mixture to a gentle simmer.
4. Cook the Shrimp and Vegetables
Add Vegetables: Add the sliced bell peppers and snap peas to the skillet. Cook for about 3-4 minutes until the vegetables are tender-crisp.
Add Shrimp: Gently add the shrimp to the skillet. Cook for about 3-5 minutes, or until the shrimp are pink and opaque.
5. Finish with Basil
Stir in Basil: Remove the skillet from heat and stir in the fresh Thai basil leaves.
Taste and Adjust: Taste the curry and adjust seasoning with more fish sauce or sugar if needed.
6. Serve
Plate the Dish: Serve the Thai Red Curry Shrimp hot over steamed jasmine rice.
Garnish: Serve with lime wedges on the side for an extra burst of flavor.
Tips
Storage: Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Spice Level: Adjust the heat by using fewer bird's eye chilies or omitting them for a milder dish.
Variations: Feel free to add other vegetables like zucchini or carrots for added nutrition and color.
Enjoy your flavorful Thai Red Curry Shrimp with Sweet Basil!