Red Curry Shrimp
1 ½ lbs. of Shrimp, cleaned and deveined
1 can coconut milk
2 carrots, julienned
1 red bell pepper, julienned
1 small red onion, julienned
1 inch of ginger, julienned
Handful of fresh basil leaves, julienned
2 cloves of Garlic, Minced
2 tablespoons red chili paste – trust me it is easier to buy then make
1 ½ tablespoons agave
1 tablespoon of fish sauce
Salt and Pepper to taste
In a wok or a large skillet, place over medium heat and drizzle with oil, add ginger, onions, peppers and carrots, sauté for about 2 minutes, next add chili paste and agave, sauté for another minute. Now add the coconut milk, garlic, fish sauce and shrimp, sauté until shrimp are just about done, approx. 2 minutes. If sauce is too thick splash with a bit of water, after 2 minutes, turn off heat, add basil, cover and let stand for about 3 to 5 minutes.
Serve with white rice or the rice of choice.