Easy Thai Red Curry Shrimp

• Gluten free

• Seafood

  • 10 Shrimp, large

• Produce

  • 3 cloves Garlic
  • 2 Kaffir lime, leaves
  • 1 Onion, small
  • 1 Red chili, Fresh

• Canned Goods

  • 1 1/2 cups Coconut milk
  • 2 tbsp Thai red curry paste

• Condiments

  • 1 tsp Fish sauce

• Baking & Spices

  • 1 tbsp Sugar

• Oils & Vinegars

  • 1 tbsp Cooking oil

Found on wokandskillet.com

Description

Ingredients

• 1 small onion, cut into rings
• 3 cloves garlic, minced
• 1 tablespoon cooking oil
• 2 tablespoons Thai red curry paste
• 1 1/2 cups coconut milk
• 10 large shrimp (peeled, deveined, tail-on)
• 1 tablespoon sugar
• 1 teaspoon fish sauce
• 2 - 3 kaffir lime leaves, cut into thin strips
• 1 fresh red chili, cut into thin strips

Directions

• Heat up cooking oil in a wok or large pan.
• Saute onion and garlic over medium heat.
• As soon as the onion starts to turn translucent, add red curry paste. Saute the paste for a few seconds.
• Add coconut milk and stir well. Allow the curry to simmer but stir occasionally to keep it from burning. It will start to thicken up quickly.
• As soon as the ingredients are well combined, add the shrimp.
• Keep stirring and allow the shrimp to cook in the curry sauce. Allow it to boil gently. The shrimp will start to curl up as they cook.
• When all of the shrimp are cooked, add sugar, fish sauce and half of the kaffir lime leaves.
• Give it a good stir, then transfer to a serving bowl.
• Garnish with the rest of the lime leaf strips and red chili strips.
• Serve with steamed rice or with your favorite pasta.
• Enjoy!