Shrimp Red Curry

Ingredients:

1 14 oz Can Coconut Milk

2-3 T Red Curry Paste

1 T Brown sugar

1 lb Shrimp, peeled and deveined

1 Red bell pepper, cut into strips

1/2 C Sugar snap peas

1/2 C Bamboo shoots

1/4 C fresh Thai (or Italian) basil

1 T Thai Fish sauce

Fresh red chilies, thinly sliced (optional)

Directions:

Bring coconut milk to simmer in large skillet on medium heat. Stir in curry paste and sugar until well blended. Bring to a boil. Reduce heat to low. Simmer 5 minutes. 

Stir in shrimp, bell pepper, peas, and bamboo shoots. Cook 3-5 minutes or just until shrimp turn pink and vegetables are tender-crisp.

Stir in basil and fish sauce. 

Serve with rice and garnish with basil and chilies. 

* Adapted from http://www.thaikitchen.com/Recipes/Seafood/Red-Curry-Shrimp-and-Vegetables.aspx