Thai Red Curry Shrimp with Jasmine Rice

giveitsomethyme.com

Judy Whitney Renna

3 tablespoon olive oil, divided

2 lbs 21 to 25 count shrimp, cleaned, deveined, tails removed

1 cup shallots, chopped

1 cup red bell pepper, diced

1 cup zucchini, diced

1 tablespoon garlic, minced

1 tablespoon freshly grated ginger

1 tablespoon Thai red curry paste

1 13 ½- to 14- ounce can unsweetened coconut milk

1 tablespoon fish sauce

2 limes, zest and juice

¼ teaspoon crushed red pepper flakes (optional)

⅓ cup fresh cilantro, chopped, plus extra for garnish

⅓ cup fresh basil, chopped, plus extra for garnish

Salt and pepper

5 to 6 cups cooked jasmine rice

Lime wedges and sliced green onions, for garnish

Directions at giveitsomethyme.com

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