Ingredients
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2 tablespoons peanut oil
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1 large red bell pepper, cut into strips
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2 medium carrots, trimmed and shredded
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2 teaspoons minced garlic
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2 tablespoons fish sauce
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2 teaspoons light brown sugar
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1 (14 ounce) can coconut milk
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1 lb medium shrimp, peeled and deveined
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3 tablespoons chopped Thai basil
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3 tablespoons chopped fresh cilantro leaves
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cooked jasmine rice, accompaniment
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1 sprig fresh cilantro, garnish
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1/2 cup chopped shallot
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1 1/2 tablespoons Thai red curry paste (or to taste)
Instructions
- In a large wok or saute pan, heat the oil over medium-high heat.
- Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes.
- Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute.
- Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil.
- Simmer until thickened slightly, about 2 minutes.
- Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes.
- Remove from the heat and stir in the basil and cilantro.
- Serve over jasmine rice, garnished with cilantro sprigs.