I’ve always said if you are what you eat then I would turn into a spicy Thai shrimp plantain. So one night a few weeks ago, I thought I should combine some of those ingredients. I bought some Thai curry paste and whipped up a delicious meal for myself.
14 oz can Thai Coconut Milk
1 tbs Thai Kitchen Red Curry Paste
2 tbs fish sauce
2 tbs brown sugar
2 Thai chilies
1 tbs Sambal Oelek (ground fresh chili paste)
1 pound large shrimp
½ cup frozen vegetables
1/3 cup water
In a large skillet, simmer the coconut milk with the red curry paste over medium heat for 5 minutes.
Add the fish sauce, brown sugar, chilies and Sambal Oelek.
Then add the shrimp and frozen vegetables.
Cook the shrimp for 3 – 5 minutes until pink.
Serve over white rice.
This was suuuuch an easy recipe to make and totally worth it. Feel free to adjust the spiciness to your liking.