It was also pretty simple. Nothing more complicated than stirring and dicing.
Shrimp (I used shrimp because I had some; you could use chicken but you'd have to simmer it for much longer, or you could use tofu or just veggies)
Red Curry paste, 1 tablespoon, pictured above
1 14oz can of coconut milk
2 tablespoons fish sauce (not nearly as scary as it sounds!)
2 tablespoons brown sugar (or regular if you don't have brown)
1/2 cup water
assorted veggies, fresh or frozen, I used carrots, onions and frozen peas. It'd be great with fresh bell peppers too, though!
rice or noodles to serve with the curry
|Pro tip: microwave frozen peas in a little water for :30 to make them rehydrate before cooking.|
1. Thaw your shrimp in cold water. Chop veggies.
2. Dump the coconut milk into a saucepan, and add 1 tablespoon of curry paste. The jar says to go easy on it, but I not very humbly disagree. I say go for at least a generous tablespoon, perhaps even 1 1/2! It's not all that spicy, really. Whisk together, and let simmer for about 5 minutes.
3. Add everything except the shrimp and the rice (unless you're using chicken, then add it now). Mix it all together, and let simmer for 15+ minutes. Don't let it really get to a rolling boil, it'll start to seperate a bit.
4. Add the shrimp, simmer for 4-5 minutes, or until the shrimp are done. You may want to add a bit of cornstarch dissolved in water if the curry is too runny for your tastes.
5. Serve over rice. Enjoy.