Easy Thai Red Curry Shrimp
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs. When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Yields 4
Ingredients:
1 small onion, cut into rings
3 cloves garlic, minced
1 tablespoon cooking oil
2 tablespoons Thai red curry paste
1 1/2 cups coconut milk
10 large shrimp (peeled, deveined, tail-on)
1 tablespoon sugar
1 teaspoon fish sauce
2 – 3 kaffir lime leaves, cut into thin strips
1 fresh red chile, cut into thin strips
Directions:
Heat up cooking oil in a wok or large pan.
Saute onion and garlic over medium heat.
As soon as the onion starts to turn translucent, add red curry paste. Saute the paste for a few seconds.
Add coconut milk and stir well. Allow the curry to simmer but stir occasionally to keep it from burning. It will start to thicken up quickly.
As soon as the ingredients are well combined, add the shrimp.
Keep stirring and allow the shrimp to cook in the curry sauce. Allow it to boil gently. The shrimp will start to curl up as they cook.
When all of the shrimp are cooked, add sugar, fish sauce and half of the kaffir lime leaves.
Give it a good stir, then transfer to a serving bowl.
Garnish with the rest of the lime leaf strips and red chile strips.
Serve with steamed rice or with your favorite pasta.
Enjoy!
From wokandskillet.com