Curry in a Hurry
homemade) in your fridge or freezer. And, while we are at it, we always keep frozen shrimp on hand, too - they thaw fast, making this a really quick meal. (And we save the shrimp shells, along with bits and pieces of onion and shallot, in a freezer bag to make shrimp stock.)
Shrimp and Peppers in Thai Red Curry Sauce
1 tablespoon olive oil
1 large white onion, sliced pole to pole
2 red bell peppers, sliced
1 inch-long piece ginger, julienned
1 tablespoon fish sauce or salt to taste
1-2 tablespoons red curry paste (purchased or recipe here)
3 kaffir lime leaves, crushed
jasmine or basmati rice
1 can coconut milk
1 pound small-to-medium shrimp, peeled and deveined
¼ cup chopped cilantro
1 lime, quartered
Heat oil in a large skillet over a medium high heat. Add onions, peppers, and ginger. Stir fry until tender-crisp.
Add fish sauce and curry paste to vegetables. Cook, stirring constantly, until curry paste is dissolved and fragrant - about 1 minute. Add kaffir lime leaves, pour in coconut milk and bring to a boil.
Season shrimp with salt and pepper, and add to pan. Spoon vegetables and sauce on top of shrimp. Turn heat down to an active simmer. Cook 2 minutes on each side, depending on size. Shrimp are done when they are a light pink and opaque all the way through.
Serve immediately with rice, a sprinkle of cilantro, and wedges of lime.