Thai Pepper Shrimp Curry
A quick fix curry like this Thai Pepper Shrimp Curry will have your family fed in a nutritious and delicious way. Once you start to cook with Asian ingredients most of this will be on hand!
Ingredients
- 1 lb. medium sized shrimp 71-90 count, defrosted
- 1 Tbsp. canola oil
- 2 cups onion sliced
- 1 1/2 Tbsp. red curry paste
- 1 Tbsp. jarred minced ginger
- 2 tsp. jarred minced garlic
- 1 cup sliced red peppers
- 1 cup sliced green peppers
- Salt to taste
- 1 can 8.5 oz. light coconut milk
- 2 Tbsp. flour
- 1/2 Tbsp. fish sauce
- 1/2 Tbsp. soy sauce
- 1 tsp. brown sugar
- 4 cups cooked rice
- 1/3 cup salted chopped peanuts
- Fresh cilantro chopped
Instructions
- Heat a large wok or skillet over medium high heat. Add half the oil and saute the shrimp for about 3 minutes until pink and cooked through. Transfer shrimp to a bowl and set aside.
- Add the remaining oil to the wok and stir fry the onions with the curry paste, ginger and garlic for about 3 min. Add the red and green peppers and cook for an additional 2 min. or until starting to soften. Season with salt.
- While the veggies are cooking whisk the coconut milk with the flour, fish sauce, soy sauce and sugar until smooth.
- Add in the coconut milk mixture with the shrimp and stir and cook for about 3 min. more or until thickened and bubbling. Serve over cooked rice with a garnish of peanuts and cilantro.
Tried this recipe?Let us know how it was!