Thai Red Curry Shrimp

By Peggie

Ingredients

• 1 can 400 ml coconut milk
• 1 to 2 tbsp red curry paste
• 1 to 2 tbsp fish sauce
• 2 tbsp brown sugar
• 1/2 c frozen peas
• 1/3 c water
• 1/2 lb fresh shrimp

Details

Servings 2

Preparation

Step 1

In a large saucepan simmer coconut milk with red curry paste over medium high heat for five minutes. add fish sauce, brown sugar, frozen peas and water simmer 10 minutes, stirring occasionally. Stir in 1/2 lb fresh shrimp and continue cooking for 3 to 5 minutes until shrimp are cooked. Garnish with fresh basil, cilantro and serve. Serves 2

* Start with half the curry paste and fish sauce and vary amount according to personal taste.