Spicy Thai Coconut Curry with Lemongrass and Shrimp

Ingredients

• 1 pound shrimp peeled and deveined
• 2 tablespoons vegetable oil
• 1 cup coconut milk
• 2 tablespoons red curry paste
• 2 stalks lemongrass chopped
• 1 medium onion sliced
• 1 cup bell peppers sliced
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 lime juice
• 1/4 cup fresh basil chopped
• 1/4 cup fresh cilantro chopped
• 2 cups cooked jasmine rice

Instructions

1. 1 Heat the vegetable oil in a large skillet over medium heat.
2. 2 Add the sliced onion and chopped lemongrass to the skillet, and sauté until the onion is translucent, about 3-4 minutes.
3. 3 Stir in the red curry paste and cook for another minute until fragrant.
4. 4 Pour in the coconut milk, fish sauce, and brown sugar; stir to combine.
5. 5 Add the sliced bell peppers and simmer the mixture for 5 minutes, allowing the flavors to meld.
6. 6 Add the shrimp to the skillet and cook until they turn pink and opaque, about 3-4 minutes.
7. 7 Stir in the lime juice, fresh basil, and cilantro.
8. 8 Serve the curry over cooked jasmine rice.