ps-ily

serves 4,

30 minute meal

1 lb raw shrimp (peeled and deveined)

1 TBSP of olive oil

1 TBSP of ginger

3 TBSP Thai red curry paste

3 cloves of minced garlic

1 small white onion minced

1 1/2 TBSP of fish sauce

1 TBSP of lime juice

1 can of unsweetened coconut milk

chopped green Thai chilis (whatever spice level you can handle, or just use 1 TBSP of ground chili powder)

1/4 cup of bell peppers

1/4 cup of snap peas

Fresh cilantro for garnishing

Bean sprouts

1 sprig of Thai basil

Heat the oil in a large skillet or wok over medium heat. Add the diced onion and cook for 3 minutes until softened. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

Add the red curry paste to the skillet. Stir constantly for 3 minutes to toast the paste and deepen its flavor.

Pour in the canned coconut milk and fish sauce. Stir well and bring the mixture to a gentle simmer for about 5 minutes so the sauce thickens.

Stir in the sprig of Thai basil, bell pepper strips, and snap peas let them simmer for 2 minutes.

Add the peeled and deveined shrimp to the simmering sauce. Cook for 3 to 4 minutes do not overcook the shrimp

Remove from the heat. Stir in the fresh lime juice and top with chopped cilantro and bean sprouts

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