Thai Red Curry Shrimp

 Thai Red Curry Shrimp

Adapted from a recipe published in Cooking Light March 2021 (or possibly earlier - who can tell now that all the Cooking Light recipes have been memory-holed by myrecipes.com)

 Ingredients

• 1 lb frozen deveined shrimp, thawed (the 1 lb bag of argentinian red shrimp from Trader Joe's is great for this)
• 1 14 oz can light coconut milk
• 1 tbs red curry paste
• 1.5 tbs fish sauce
• 4 tsp dark brown sugar
• 1 red bell pepper, thinly sliced
• 1 8 oz can sliced bamboo shoots, drained and rinsed
• 2 tsp fresh lime juice
• 1/4 cup chopped fresh cilantro
• 3 cups cooked jasmine rice

Instructions

Heat a large skillet over medium-high heat. Add 1.5 tsp neutral oil.  Add shrimp; sauté 3 minutes or until done. Remove shrimp from pan; keep warm.  Add bell pepper, saute for 2-3 minutes, remove and keep warm. 

Spoon coconut cream (the thick part from top of the can) into pan (note: there's not much of that in light coconut milk, you might also add about a tablespooon of the milk). Add curry paste; cook 2 minutes or until liquid almost evaporates, stirring constantly. 

Stir in remaining coconut milk, fish sauce, and sugar -  bring to a boil. Reduce heat to medium or medium low; simmer 10 minutes or until sauce thickens, stirring frequently. 

Add bell pepper and bamboo shoots; toss to coat. Increase heat to medium-high; cook 5 minutes. Add shrimp; cook 1 minute or until thoroughly heated. 

Remove from heat; stir in lime juice and cilantro. Spoon 1 cup rice onto each of 4 plates; top each serving with 1 cup shrimp mixture.  

Spoon curry and sauce over 1 cup rice. 

Good for two for dinner and one lunch.  

View from the pan: