Thai Shrimp Curry

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 (14 ounce) cans coconut milk
• 2 -3 tablespoons red curry paste
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1 -2 lb medium shrimp, peeled
• 2 -3 cups pineapple chunks (i would definitely leave these out)
• 4 ounces snow peas, trimmed
• 1 red bell pepper, cored, seeded, and cut into thin strips
• 1 hot chili pepper, seeded and chopped (red or green) (optional)
• 1 tablespoon lime juice
• kosher salt
• 1 whole fresh basil leaf, whole fresh mint leaves
• chopped dry roasted peanuts (to garnish)
• cooked fragrant jasmine rice

Recipe

• 1 carefully remove the lids from the cans of coconut milk without shaking them.
• 2 spoon about 1 cup of the thick (or even solid) "cream" from the tops of the cans and place in a large, heavy pot with the red curry paste.
• 3 bring to a boil over high heat and cook, stirring frequently, until the cream separates into colored oil and coconut solids, about 8 to 10 minutes.
• 4 stir in the remaining coconut milk, fish sauce, and brown sugar and simmer for 5 minutes.
• 5 add the shrimp (and pineapple, if you add it) and bring back to a simmer over moderate heat.
• 6 cook until the shrimp is almost done, 3 to 4 minutes, and add the snow peas, bell pepper, and optional hot pepper. cook until the vegetables are crisp-tender, about 2 minutes. remove from the heat and stir in the lime juice and adjust the seasoning with salt if necessary.
• 7 garnish with whole basil leaves, mint leaves, and chopped peanuts and serve with rice.