SAN DIEGO — My mom loved curries and this is the one my dad would make for us all the time.
Red Curry Shrimp
- 1 lb. Shrimp, 16/20 cleaned, halved lengthwise
- 1 cup Onion, diced
- 1 cup Yellow bell pepper, diced
- 1 tbsp Garlic, minced
- 1tbsp Fresh ginger, minced
- 2 - 3 tbsp Red curry paste, more if you'd like
- 2 tbsp Light oil
- 1 can Coconut Milk or Cream
- 1 can Tomatoes, small dice
- ¼ cup Green onions, sliced
- ¼ cup Cilantro, chopped
In a large fry pan on medium heat add oil onion and bell pepper and sauté for 3 to 4 minutes, add garlic and ginger for another couple of minutes. Shrimp goes in next for 3 to 4 minutes, just long enough for the shrimp to turn pink, add the tomatoes and coconut milk or cream.
Don't worry about the lumps from the coconut, that will melt in. Now add the red curry paste, add more if you like the sauce more spicy. Bring to a boil and then reduce heat to a simmer and let cook for 10 to 15 minutes or to desired thickness, Serve with some white rice topped with cilantro and green onions.
If you'd like a little heat add chopped jalapeno peppers.
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