Thai Curry Shrimp

twokooksinthekitchen.com

blodn1

1 tablespoon vegetable oil (or peanut oil or olive oil)

½ cup chopped onion about 1 small onion

2 garlic cloves, minced

2 tablespoons Thai green curry paste (or 3 tablespoons if you like it really hot)

14 ounces full-fat coconut milk, unsweetened (1 can)

¼ cup water

1 teaspoon white or brown sugar or more to taste

1 tablespoon lime zest (from 2 limes) or 3 to 4 kaffir lime leaves

1 tablespoon fish sauce (optional)

1 ½ pounds (0.68 kilograms) large or medium raw shrimp, peeled and deveined Shortcut: buy peeled and deveined shrimp

Garnish: ¼ cup (4 grams) chopped fresh cilantro (or parsley), Thai basil and/or lime wedges.

subheading: Vegetables (Note 1):

1 cup red peppers, thinly sliced (1 to 2 peppers)

1 carrot, grated or cut into matchsticks (about ½ cup/45 grams)

2 cups enoki mushrooms (bottom 2 inches cut off)

3 cups fresh baby spinach, roughly chopped

2 green onions, chopped

Directions at twokooksinthekitchen.com

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