Thai Red Curry Shrimp / Chicken / Fish
- 1 - 14 oz. coconut milk
- 1 to 2 Tbsp. red curry paste
- 1 to 2 Tbsp. fish sauce
- 2 Tbsp. brown (or coconut) sugar
- 1/2 cup frozen peas (or cooked green vegetable)
- 1/3 cup water
- 1/2 lb. shrimp, chicken or fish
- fresh basil & cilantro
- jasmine rice
- In a large saucepan, simmer 1 - 14 oz can coconut milk with 1 to 2 Tbsp. red curry paste over medium heat for 5 minutes. Add 1 to 2 Tbsp. fish sauce, 2 Tbsp. brown (or coconut) sugar, 1/2 cup frozen peas (or cooked green vegetables), and 1/3 cup water. Simmer 10 minutes, stirring occasionally. Stir in 1/2 pound fresh shrimp (chicken / fish) and continue cooking 3 to 5 minutes, until shrimp / chicken / fish is cooked. Garnish with fresh basil and cilantro. Serve with jasmine rice. Serves 2 to 4.
coconut milk, red curry, fish sauce, brown, frozen peas, water, shrimp, fresh basil, jasmine rice
Taken from www.epicurious.com/recipes/member/views/thai-red-curry-shrimp-chicken-fish-52807831 (may not work)