- 2 tablespoons sesame oil
- 1 1/2 tablespoons red curry paste, or more to taste
- 1 red onion, cut into 1/2-inch dice
- 2 large bell peppers, cut into 3/4-inch pieces
- 2 (14 ounce) cans coconut milk
- 1/2 cup chicken broth
- 3 1/2 tablespoons maple syrup
- 3 tablespoons fish sauce
- 3 stalks lemon grass, bruised and chopped
- 4 kaffir lime leaves, torn into quarters
- 1 pound medium shrimp, peeled and deveined
- 1/4 cup packed chopped fresh basil
- 2 tablespoons chopped fresh cilantro
- Heat oil in a wok over medium-high heat; stir in curry paste and cook until fragrant, about 1 minute. Stir onion into curry paste; cook until just tender, about 3 minutes. Stir in peppers; cook and stir for 3 more minutes.
- Stir coconut milk, chicken broth, maple syrup, fish sauce, lemon grass, and lime leaves into vegetable mixture. Bring curry to a boil; reduce heat to low and simmer until vegetables are tender, about 8 minutes. Stir in shrimp; cook until shrimp is pink at the center, about 5 minutes.
- Remove wok from heat; stir basil and cilantro into curry. Serve hot.
04/01/2018
recipepes.com
Spence's Secret Thai Red Shrimp Curry, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
