Thai Coconut Shrimp Curry

peasandcrayons.com

Lynn

1 pound raw shrimp, cleaned and prepped (thaw if frozen)

1 to 2 TBSP avocado oil or olive oil

1 white onion

1 red bell pepper

1 to 2 large jalapeño

3 TBSP red curry paste

1.5 TBSP fish sauce

2 TBSP brown sugar

14 oz canned unsweetened coconut milk

1.5 TBSP cornstarch dissolved in 1.5 TBSP cold water

2 to 3 TBSP fresh chopped Thai basil for topping

lime wedges for serving

crushed red pepper flakes (optional extra for a spicier curry) season to taste

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