My first new recipe of the new year ~ Thai Red Curry with Shrimp. A total keeper! ✨Flip to see final, on plate, view.
🍽 2 tsp hot chili 🌶 pepper paste, 3/4 cup canned coconut milk, 1tbsp fish sauce, 2 tsp brown sugar, 1/4 cup chicken broth, 1/2 tsp corn starch, 1 red bell pepper cut in 1/4 inch wedges, 1 cup of sugar snap peas, and a pound of extra large shrimp (called for 8 ounces). And, off heat, adding 1/4 cup fresh Thai basil leaves, 2 tsp lime juice, and pepper to taste. I didn’t have the Thai basil on hand so added regular fresh basil.
🍴Thanks 🙏 to @cooksillustrated
with the following directions: heat 2 tsp vegetable oil till shimmering. Add curry or hot chili paste until fragrant (30 seconds), whisk chicken broth and cornstarch together in a separate bowl then add to the skillet and bring to simmer. stir in red pepper, and snap peas and continue to simmer for 5-8 minutes (I went on the crispier side). Stir in shrimp and simmer till opaque, 3-5 minutes. Off heat add in the Thai basil, lime juice, and salt and pepper to taste (I skipped the salt).