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Shrimp in Red Coconut Curry

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
35 min
SERVINGS
4 servings
Dinner
Shrimp in Red Coconut Curry
Ingredients
  • 1 tablespoon vegetable oil
  • 1 medium white onion, diced
  • 1 medium red bell pepper, cut into thin strips
  • 1/2 medium jalapeno pepper, minced
  • 1 (14 ounce) can unsweetened coconut milk
  • 3 tablespoons red curry paste
  • 2 tablespoons brown sugar
  • 1 1/2 tablespoons fish sauce
  • 1 1/2 tablespoons cornstarch
  • 1 1/2 tablespoons cold water
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 2 tablespoons chopped Thai basil
  • 1 medium lime, cut into wedges
Instructions
1
Heat a generous amount of oil in a substantial cooking vessel over an elevated heat setting. Introduce the onion, bell pepper, and jalapeno into the pan and cook until they become tender, taking approximately 4 to 5 minutes. Utilize a straining device to transfer the vegetables to a separate container and set them aside for the time being.
2
Subsequently, decrease the heat to a moderate level and introduce coconut milk, curry paste, brown sugar, and fish sauce into the pan. Combine these ingredients thoroughly and bring them to a gentle boiling point.
3
In another small container, combine cornstarch and water; whisk the mixture until it is fully dissolved. Add this mixture to the sauce and simmer, stirring occasionally, until it thickens, taking around 5 minutes.
4
Pat the shrimp dry with a paper towel and introduce them to the sauce along with the cooked vegetables. Allow the curry to simmer gently, stirring occasionally, until the shrimp are fully cooked and opaque, taking approximately 3 to 5 minutes. Top with Thai basil leaves and serve with lime wedges on the side