Thai Shrimp Curry
There is a part of me that loves the chaos of this time of year. And although I am not hosting Thanksgiving, my family will be with us for a good part of the week so that means I need a game plan for...
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Cooking tools:
- Mandoline
- Skillet
- Saucepan
- Pot
- Chef's knife
- Cutting board
- Wooden spoon
- Stove
- Serving bowl
Ingredients
- 2 Tablespoons peanut oil
- 1/2 cup chopped shallots
- 1 large red bell pepper, cut into strips
- 2 medium carrots, cut into very thin coins preferably using a mandolin
- 2 teaspoons minced garlic
- 3 Tablespoons Thai Red Curry Paste (I like Maersi brand)
- 2 Tablespoons Fish Sauce (I like Red Boat brand)
- 2 teaspoons light or dark brown sugar
- 1, 14-ounce can coconut milk (not lite)
- 1 pound medium shrimp, peeled and deveined
- 2 Tablespoons minced basil
- 2 Tablespoons minced mint
- 2 Tablespoons minced cilantro
- Extra cilantro leaves for garnish
- Jasmine rice for serving
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