Red Curry Shrimp

IMG_4486I love a stir-fry dinner because you can pack in the veggies and cut down on your cooking time.  This recipe relies on the punch that ginger paste, red curry paste and tomato paste pack.    You can double up on the curry if you like heat or cut down on the ginger if you aren’t as big a ginger freak as I am.  I love these tubes from Gourmet Garden! This recipe would also work with chicken or beef – go wild! IMG_4479

To buy:

  • olive oil
  • 1 pound shrimp, deveined and cleaned
  • 1-2 cloves garlic, minced
  • 1 bell pepper, chopped
  • 1 onion, chopped
  • 1 cup snow peas
  • 1 cup mushrooms
  • 2 tablespoon red curry paste (or more depending on your fondness for spice!)
  • 2-3  tablespoons rice wine vinegar
  • 2 tablespoon ginger paste (or you can use fresh ginger if you’re fancy like that)
  • 1 tablespoon brown sugar
  • 2 tablespoons tomato paste

Red Curry Shrimp: (serves 2)

What to do:

  • heat 1-2 tablespoons olive oil in a large skillet or wok
  • saute peppers, mushrooms, onion, snow peas and garlic for five minutes until onions are soft
  • set aside veggies in a dish and add another tablespoon of olive oil to the same skillet, add shrimp and saute for a minute
  • add ginger, red curry paste, tomato paste, brown sugar, vinegar to shrimp, stirring to coat
  • add cooked vegetables and saute for another 1-2 minutes or until hot
  • serve on a bed of rice or alone
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my huge notepad (thanks aunt kris!) where i revise and make recipe notes

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ta-da spicy deliciousness!

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