Thai Red Curry with Shrimp
Ingredients:
- 1 pound shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- 1 cup coconut milk
- 1 cup chicken broth
- 2 tablespoons Thai Red Curry Paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup sliced bamboo shoots
- 1/4 cup chopped fresh cilantro leaves
- Salt and pepper, to taste
- Cooked rice, for serving
Instructions:
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Heat the vegetable oil in a large saucepan over medium-high heat. Add the shrimp and cook until pink and slightly browned on all sides, about 3-5 minutes.
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Add the Thai Red Curry Paste to the pan and cook for 1-2 minutes, or until fragrant.
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Pour in the coconut milk and chicken broth, and stir to combine. Add the fish sauce and brown sugar, and stir again.
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Add the sliced bell peppers and bamboo shoots to the pan, and bring the mixture to a simmer. Cover the pan and simmer for 15-20 minutes, or until the vegetables are tender and the shrimp is cooked through.
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Remove the pan from the heat and stir in the chopped fresh cilantro leaves.
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Season the curry with salt and pepper to taste, and serve over cooked rice.
This Thai Red Curry with Shrimp recipe is a flavorful and satisfying dish that is sure to impress your guests or satisfy your cravings for spicy and aromatic Thai cuisine. The homemade curry sauce is the key to creating a rich and complex flavor that will tantalize your taste buds. Enjoy!
