Braised Fennel in Red Curry with Grilled Shrimp | RICARDO

Ingredients

• 1 can (14 oz/398 ml) coconut milk
• 1 jar (112 g) red curry paste (see note)
• 1 tbsp brown sugar
• 1 fennel bulb, cut into 6 wedges
• 1 lb (450 g) large shrimp (8-12), unpeeled and deveined (see note)
• 1 red bell pepper, seeded and thinly sliced
• 1 small red onion, thinly sliced
• 2 fennel stalks, thinly sliced
• 1/4 cup (10 g) cilantro leaves
• 1/4 cup (10 g) Thai basil leaves
• Fennel fronds
• Korean chili powder (gochugaru) or Espelette pepper (optional)
• 1/4 cup (40 g) roasted peanuts, roughly chopped
• 1 lime, cut into wedges