So, after a bit of a hiatus, I’m back to blogging! I posted a pic of this dish on Facebook, some people asked about it, so here’s the recipe.
Dan and I both love bell peppers. I especially like the beautiful rainbow of colors available, so we buy a “stoplight” package – one each of red, orange and yellow peppers – plus at least one green pepper, almost every week. In the summer, we grow our own. That saves a lot of money! Can’t wait to get the garden going.
I also grow Thai basil in my herb garden. If you have some, use that; otherwise, regular Italian basil is a good substitute.
Thai Red Curry with Shrimp
2 tbsp. peanut oil
1 medium onion, peeled, halved and sliced
2 cups bell peppers, any colors, seeded, halved crosswise and sliced (I used 1/2 each of red, yellow and orange peppers)
1 stalk celery, sliced 1/4-inch thick
2 cloves garlic, minced
3 tbsp. Thai red curry paste (I use Thai Kitchen brand)
2 tbsp. fish sauce
2 tsp. palm sugar or light brown sugar
1 14-oz. can light coconut milk
1/3 cup raisins
1 pound medium shrimp, peeled and deveined
3 tbsp. Thai basil leaves, coarsely chopped (optional)
3 tbsp. cilantro, chopped
3 cups jasmine rice, cooked, for serving
Sriracha hot sauce, optional, for serving
In a large sauté pan, heat oil over medium-high heat. Add onion and sauté a few minutes to soften. Add bell peppers, celery and garlic and stir a few more minutes. Add curry paste and stir until fragrant, about 30 seconds. Stir in fish sauce and sugar, then coconut milk and raisins. Bring to a boil; reduce heat and simmer till slightly thickened, about 2 minutes.
Stir shrimp into curry and simmer till just cooked, about 2 minutes.
Remove pan from the heat and stir in basil, if using, and cilantro.
Serve over jasmine rice. Sprinkle with sriracha, if desired, and garnish with cilantro sprigs.
Makes 4 servings.