Thai Yellow 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.

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Yield: 4 servings

INGREDIENTS
1 tablespoon sesame oil
½ yellow or sweet onion, thinly sliced
1 garlic clove, minced
2 tablespoons yellow curry powder or paste
1⅓ cup coconut milk (regular, not light)
1 tablespoon fish sauce
1 tablespoon brown sugar
1 pound peeled and deveined shrimp
1 pound assorted chopped vegetables (try corn, green beans, red pepper, and Thai chiles)
Cooked rice or quinoa for serving

INSTRUCTIONS
Heat oil in a large skillet over medium heat. Add onion and cook until soft and translucent, about 5 minutes.
Add garlic and curry powder, stir, and cook for 2 minutes.
Whisk in coconut milk, fish sauce, and brown sugar. Bring to a low boil and cook for 5 minutes.
Add shrimp and vegetables. Stir and cook until shrimp are just cooked through and vegetables are crisp-tender, about 3 minutes.
Serve over rice or quinoa.

From magnoliadays.com