Ingredients
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2 tablespoons thai oil
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1 lb medium shrimp, peeled and deveined
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1 cup snow peas, strings removed
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1 cup red bell pepper, seeds removed, cut into 1 inch squares
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1/2 cup yellow onion, diced
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1 teaspoon fresh ginger, minced
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1 teaspoon fresh garlic, minced
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2/3 cup unsweetened coconut milk
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2 tablespoons soy sauce
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1 teaspoon red curry paste
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salt and pepper, to taste
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green onion, chopped for garnish
Instructions
- Heat oil in a wok or a heavy skillet over high heat. Add shrimp and stir-fry about 1-2 minutes on each side or until the shrimp is just cooked through. Remove shrimp from the wok with a slotted spoon and transfer it on a plate.
- Add snow peas, bell pepper, onion, ginger and garlic to the wok and stir-fry for 2-3 minutes. Add coconut milk, soy sauce, and curry paste. Boil until sauce thickens slightly, stirring frequently for about 2 minutes. Add the shrimp and stir for 1 minute. Season with salt and pepper. Transfer to a serving dish. Serve immediately. Garnish with green onions, if desired.