Red Coconut Curry with Shrimp

Name: Red Coconut Curry with Shrimp
Total time: 35
Yield: 4
Ingredients: 1 tablespoon vegetable oil; 1 medium white onion, diced; 1 medium red bell pepper, cut into thin strips; ½ medium jalapeno pepper, minced; 1 (14 ounce) can unsweetened coconut milk; 3 tablespoons red curry paste; 2 tablespoons brown sugar; 1 ½ tablespoons fish sauce; 1 ½ tablespoons cornstarch; 1 ½ tablespoons cold water; 1 pound uncooked medium shrimp, peeled and deveined; 2 tablespoons chopped Thai basil; 1 medium lime, cut into wedges

Recipe by Lt470 from allrecipes.com

Dinner 35 Mins.

Ingredients

4 servings

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1 tablespoon vegetable oil
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1 medium white onion, diced
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1 medium red bell pepper, cut into thin strips
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½ medium jalapeno pepper, minced
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1 (14 ounce) can unsweetened coconut milk
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3 tablespoons red curry paste
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2 tablespoons brown sugar

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1 ½ tablespoons fish sauce
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1 ½ tablespoons cornstarch
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1 ½ tablespoons cold water
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1 pound uncooked medium shrimp, peeled and deveined
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2 tablespoons chopped Thai basil
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1 medium lime, cut into wedges

Instructions

Heat oil in a large pan over medium-high heat. Add onion, bell pepper, and jalapeno and cook until softened, 4 to 5 minutes. Use a slotted spoon to transfer veggies to a bowl and set aside.
Reduce heat to medium and add coconut milk, curry paste, brown sugar, and fish sauce to the pan. Whisk together and bring to a gentle boil.
Combine cornstarch and water in a small bowl; whisk to dissolve. Add to sauce and simmer, stirring occasionally, until thickened, about 5 minutes.
Pat shrimp dry and add to the sauce along with the cooked veggies. Allow curry to simmer gently, stirring occasionally, until shrimp are cooked through and opaque, 3 to 5 minutes. Top with Thai basil and serve with lime wedges.