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Categories:
milk Curry red bell pepper onion ginger weight Shrimp brown sugar fish sauce tomatoes fresh basil salt
Viewed: 48 - Published at: 3 years agoIngredients
- 14 ounces, fluid Unsweetened Light Coconut Milk, Shaken To Blend
- 2 Tablespoons Thai Curry Paste (red Or Green)
- 1 whole Red Bell Pepper, Cut Into Strips
- 1/2 whole Medium Onion, Thinly Sliced
- 1 Tablespoon Ginger, Minced (substitute 1/2 Tablespoon Dry)
- 8 ounces, weight Shrimp, Peeled And Deveined
- 1 Tablespoon Brown Sugar
- 1 Tablespoon Fish Sauce
- 1 cup Chopped Seeded Tomatoes
- 13 cups Thinly Sliced Fresh Basil
- 1 whole Lime (juice Only)
- Salt To Taste
- 1 cup Lentils, Cooked As Directed, To Serve
Method
- 1.
- Bring 1/4 cup coconut milk and curry paste to boil in a large skillet over medium-high heat, whisking constantly.
- 2.
- Add bell pepper, onion, and ginger; saute 5 minutes.
- 3.
- Stir in shrimp, remaining coconut milk, sugar and fish sauce.
- Cook until shrimp is cooked through, stirring often, about 5 minutes.
- 4.
- Stir in tomatoes, basil, and lime juice.
- Simmer 1 minute.
- Season with salt.
- 5.
- Serve over hot lentils.
