@evergreens.lifest: Thai Red Curry Shrimp with Sweet Basil Ingredients For the Curry: 1 lb large shrimp (peeled and deveined) 2 tablespoons vegetable oil 1 onion (sliced) 3 cloves garlic (minced) 1-inch piece of ginger (grated) 2-3 tablespoons red curry paste (adjust to taste) 1 can (14 oz) coconut milk 1 tablespoon fish sauce (or soy sauce for a vegetarian option) 1 tablespoon brown sugar (or palm sugar) 1-2 Thai bird's eye chilies (sliced, optional for extra heat) 1 cup bell peppers (sliced; use a mix of colors) 1 cup snap peas (or green beans) 1/2 cup fresh Thai basil (leaves only) Lime wedges (for serving) Instructions 1. Prepare the Curry Heat Oil: In a large skillet or wok, heat the vegetable oil over medium heat. Sauté Aromatics: Add the sliced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant. 2. Add Curry Paste Incorporate Curry Paste: Add the red curry paste to the skillet, stirring well to combine with the aromatics. Cook for about 2 minutes to release the flavors. 3. Add Coconut Milk Pour in Coconut Milk: Gradually stir in the coconut milk, mixing until the curry paste is fully incorporated. Season: Add fish sauce and brown sugar, stirring to combine. Bring the mixture to a gentle simmer. 4. Cook the Shrimp and Vegetables Add Vegetables: Add the sliced bell peppers and snap peas to the skillet. Cook for about 3-4 minutes until the vegetables are tender-crisp. Add Shrimp: Gently add the shrimp to the skillet. Cook for about 3-5 minutes, or until the shrimp are pink and opaque. 5. Finish with Basil Stir in Basil: Remove the skillet from heat and stir in the fresh Thai basil leaves. Taste and Adjust: Taste the curry and adjust seasoning with more fish sauce or sugar if needed. 6. Serve Plate the Dish: Serve the Thai Red Curry Shrimp hot over steamed jasmine rice. Garnish: Serve with lime wedges on the side for an extra burst of flavor. Tips Storage: Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving. Spice Level: Adjust the heat by using fewer bird's eye chilies or omitting them for a milder dish. Variations: Feel free to add other vegetables like zucchini or carrots for added nutrition and color. Enjoy your flavorful Thai Red Curry Shrimp with Sweet Basil!

evergreens lifestyle

Open In TikTok:

Region: CY

Wednesday 09 April 2025 17:08:40 GMT