Thai Red Curry Shrimp

Ingredients

• Cooked rice - 4 cups, for serving
• Fresh basil leaves - 1/4 cup, chopped
• Vegetable oil - 2 tablespoons
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Onion - 1 medium, sliced
• Bell peppers - 1 large, sliced
• Lime juice - 1 tablespoon
• Brown sugar - 1 tablespoon
• Fish sauce - 1 tablespoon
• Coconut milk - 1 can (13.5 oz)
• Red curry paste - 2 tablespoons
• Shrimp - 1 lb, peeled and deveined

Instructions

1. In a large skillet or wok, heat the vegetable oil over medium heat.
2. Add the onion, garlic, and ginger. Sauté until fragrant, about 2 minutes.
3. Add the red curry paste and cook for another minute.
4. Add the bell peppers and cook for 2-3 minutes, until slightly softened.
5. Add the shrimp to the skillet and cook until they turn pink and are cooked through, about 3-4 minutes.
6. Pour in the coconut milk, fish sauce, brown sugar, and lime juice. Stir well to combine.
7. Simmer the curry sauce for 5 minutes, allowing the flavors to meld together.
8. Stir in the chopped basil leaves.
9. Serve the Thai red curry shrimp over cooked rice.
10. Garnish with additional basil leaves, if desired.
11. Enjoy!