The “mother of curry” – red curry, comes together with sugar snap peas, onions, coconut milk and tender shrimp in this dish that doesn’t take long to make, reheats well, and can be ladled over rice or pearl couscous. Red curry is milder than green curry and doesn’t impart as much heat. The result is that wonderful curry flavor blended with the lightly sweet creaminess of coconut milk.
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 large carrot, sliced
- 1 pound (454 grams) shrimp, peeled and deveined
- 2 tablespoons Thai red curry paste
- 1 can (14 ounces) coconut milk
- 1 tablespoon fish sauce
- 1/2 cup of sugar snap peas, cut in half
- Thai basil, for garnish
- 2 cups of cooked jasmine rice or any long grain rice
- In a large wok or sauté pan, heat the oil over medium heat.
- Add onion and carrot to the pan and cook until soft, 5 mins.
- Add the curry paste and fish paste. Stir until fragrant, 1 min.
- Add the coconut milk, bring to boil and simmer until the sauce thickened slightly, 5 mins.
- Add the shrimp to the pan. Stir until the shrimp is cooked through and is pink, about 5 mins.
- Remove from the heat. Stir in Thai basil.
- Serve with cooked rice. Garnish with Thai basil.