Thai Coconut Shrimp Curry

 

1 pound (500g) black tiger shrimps, peeled and deveined

1-2 tablespoons coconut oil

1 bunch green onions, white and green parts thinly sliced

chili flakes or whole chilis (red or jalapeño)

3 tablespoons mild red curry paste

1,5 tablespoons (22ml) fish sauce

2 tablespoons (28g) brown sugar

14 ounces (397g) canned unsweetened coconut milk

2 tablespoons cornstarch dissolved in 2 tablespoons cold water

1 red bell pepper, cut in strips (use any vegetables you have on hand)

salt to taste

coriander leaves

 

1. heat oil in a pan over medium heat. Add shrimp and cook until they turn pink

2. add the spring onions and chili.  Mix well and cook for 1 minute

3. add curry, coconut milk, fish sauce and brown sugar. Bring to a light boil. Add the bell pepper and the diluted cornstarch. Simmer until sauce has thickened. Check if salt is needed

4. sprinkle coriander leaves generously over the shrimp. Serve over jasmine or basmati rice