Thai Shrimp Red Curry

This Thai Shrimp Red Curry is going to give your favorite Thai take-out a run for its money.

3 cloves garlic, minced

1 lb jumbo shrimp, peeled and de-veined

½ red bell pepper

2 cups asparagus

2 cups bok choy

1 cup coconut milk

1 tbsp red curry paste

2 tbsp water or broth

2 tsp fish sauce

1 tsp brown sugar

  1. In a large pan, drizzle some oil and add garlic. Next, add the shrimp and cook on each side for 1-2 minutes. Season with salt and pepper. Remove onto a plate and set aside.

  2. In the same pan, drizzle oil again and add the bell pepper and asparagus. Saute for 2-3 minutes and then add the red curry paste. Mix it up and pour in the coconut milk to blend.

  3. Season with some broth, fish sauce, and brown sugar. Let it come to a simmer and add the bok choy to wilt and the shrimp. Warm everything through for 5 minutes and serve with rice.

  4. Garnish with cilantro and squeeze of lime, over a bed of rice. Enjoy!

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Dzung