Spence's Secret Thai Red Shrimp Curry recipe
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Ingredients
- 2 tablespoons sesame oil 1 ½ 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 ½ cup chicken broth 3 ½ 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 ¼ cup packed chopped fresh basil 2 tablespoons chopped fresh cilantro
Nutrition Info
- 632.8 caloriescarbohydrate: 29 gcholesterol: 173.2 mgfat: 49.9 gfiber: 4.2 gprotein: 24.5 gsaturatedFat: 38.4 gservingSize: -sodium: 1279.3 mgsugar: 14.5 gtransFat: : -unsaturatedFat: : -
Directions Spence's Secret Thai Red Shrimp Curry
Directions
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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.