Cozy Thai curry With garlic shrimp & Jasmine rice
Ingredients
Curry
- 1 tablespoon vegetable oil
- 4 tablespons Red Thai curry paste
- 4 tablespoons Ginger
- 1 cup Onion
- 2 tablespoons Garlic
- 1/4 cup Coriander
- 1 tablespoon Brown sugar
- 2 dashes Fish sauce
- 1 tablespoon Lime juice
- 1 400 ml can Coconut milk
- 4 tablespoons Peanuts
- 2 cup Red peppers
- 1/2 cup chicken stock
- 1/4 teaspoon salt
Garlic Shrimp
- 10-12 peeled shrimp
- 1 tablespoon olive oil
- 1 teaspoon garlic (chopped)
- 1/4 teaspoon chili flakes
- 1/4 teaspoon salt
- 1 teaspoon lime juice
Directions
Curry
- In a large sauce pot, heat the oil on medium-high heat. Add the ginger, onion, peppers, and garlic, cook out for about 1 minute, add the Thai curry paste and combine. Add brown sugar, fish sauce, coriander, lime juice and chicken stock and simmer the sauce for about 2 minutes. Finish sauce with the peanuts, coconut milk and salt. Reserve warm for plating.
Garlic Shrimp
- In a medium size skillet, heat the olive oil, add the shrimp and sauté (about 1 minute). Add the garlic and chilli flakes. Finish with salt and lime juice.
Assemble and Serve
- Add cooked jasmine rice to one side of a deep bowl, add the Thai curry to the other, and top with the cooked shrimp. Garnish with more peanuts, cilantro leaves and lime wedges. Enjoy.
