Thai Curry Shrimp | The Rogue Chef

Ingredients

• 1 lb Shrimp, peeled and deveined, tail off
• 1 T Canola Oil
• 3 T Thai Red curry paste
• 1 Can (13.5 oz) Coconut Milk
• 1 Red Bell Pepper, sliced thin
• 1 Yellow Bell Pepper, sliced thin
• ½ White Onion (Medium Sized) sliced thin
• 1 C Sugar Snap Peas
• 1 T Fish Sauce
• 1 T Brown Sugar
• Fresh Thai Basil, for garnish
• 6 C Cooked White Rice, for serving