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 cup fresh basil, chopped
• 1 cup fresh cilantro, chopped
• 2 cups cooked jasmine rice

Method

1. 01
   Heat the vegetable oil in a large skillet over medium heat.
2. 02
   Add the sliced onion and chopped lemongrass to the skillet, and sauté until the onion is translucent, about 3-4 minutes.
3. 03
   Stir in the red curry paste and cook for another minute until fragrant.
4. 04
   Pour in the coconut milk, fish sauce, and brown sugar; stir to combine.
5. 05
   Add the sliced bell peppers and simmer the mixture for 5 minutes, allowing the flavors to meld.
6. 06
   Add the shrimp to the skillet and cook until they turn pink and opaque, about 3-4 minutes.
7. 07
   Stir in the lime juice, fresh basil, and cilantro.
8. 08
   Serve the curry over cooked jasmine rice.