Thai Curry Shrimp
Prep time: 30 mins
Servings: 4-6
Ingredients:
- 1 lb Shrimp, peeled and deveined, tail off
- 1 T Canola Oil
- 3 T Thai Red curry paste
- 1 Can (13.5 oz) Coconut Milk
- 1 Red Bell Pepper, sliced thin
- 1 Yellow Bell Pepper, sliced thin
- ½ White Onion (Medium Sized) sliced thin
- 1 C Sugar Snap Peas
- 1 T Fish Sauce
- 1 T Brown Sugar
- Fresh Thai Basil, for garnish
- 6 C Cooked White Rice, for serving
Instructions:
- Heat the canola oil in a large deep skillet (or wok, if available) over medium heat.
- Add the Thai red curry paste to the skillet and stir-fry for about a minute until fragrant.
- Pour in the coconut milk and stir well to combine with the curry paste.
- Add the sliced red & yellow bell peppers, onions, and peas to the skillet.
- Cook for about 5 minutes until the vegetables are tender-crisp.
- Stir in the fish sauce and brown sugar.
- Gently add the shrimp to the skillet and cook for 3-4 minutes until they turn pink and opaque.
- Remove the skillet from heat and garnish with fresh Thai basil.
- Serve the Thai Curry Shrimp over cooked rice.

Go Rogue by adding 2 Thai red chilies or using head-on shrimp.
If you’d like Chef Jeff, The Rogue Chef, to make this dish for you, contact him at www.TheRogueChef.com.
