Thai Red Curry With Shrimp & Sweet Peppers

1. 1

   In a large, wide saucepan, heat the canola oil over medium heat and add the onions; cook until softened and starting to turn translucent. Add the minced garlic and cook another 1 minute. Add the red curry paste, the fresh ginger, and the pounded lemongrass stalk (in two pieces) and stir well as it cooks, another 2 minutes or until fragrant. Add the tomatoes and coconut milk and 1 tsp. of the salt and stir well, breaking up the tomatoes into pieces as they cook. Let simmer for 20 minutes uncovered, stirring occasionally.

2. 2

   Optional: Meanwhile, cook basmati rice to accompany the curry.

3. 3

   Rinse the shrimp well and add to the curry with the sweet red bell pepper, cover and cook for 3-4 minutes, or until shrimp turns opaque and is cooked through. Taste the curry and add more salt if desired, plus juice of one-half lime (or more to taste). Serve over basmati rice with plenty of fresh cilantro and fresh lime wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.