Shrimp and Vegetables with Thai Red Curry Sauce – Serves 4
1 and 1/2 pounds of raw shrimp, deveined and shells removed
1 white onion, sliced thin
1 red pepper, sliced thin
1 and 1/2 cups of sugar snap peas
3 carrots, peeled and sliced thin
4 garlic cloves, minced
1 – 14oz can of coconut milk
2 tablespoons of Thai red curry paste
2 tablespoons of pickled ginger
2 tablespoons of fish sauce
2 teaspoons of brown sugar
1/4 cup of fresh cilantro, chopped
1 teaspoon of fresh ginger
1 lime, quartered
2 tablespoons of sesame oil
Salt and pepper to taste
2 cups of sushi rice
4 and 1/4 cups of water
Using a medium pot begin by boiling the rice and water. Once it starts boiling, reduce the heat to medium low and cover. Cook for 15-20 minutes, making sure to stir so the rice so it doesn’t stick to the pan
When the rice is half way done cooking, add your sesame oil to a wok or large non stick pan. Then add your sugar snap peas, onions, peppers, carrots, garlic and cook over medium high heat for about 5-7 minutes until they begin to soften.
Add your Thai curry paste, fish sauce, pickled ginger, brown sugar and coconut milk. Toss the vegetables in the sauce with tongs making sure to mix everything together.
Next, add your shrimp, salt, pepper and cover the wok with a lid. Cook for approximately 5 minutes, making sure to toss the shrimp so all sides get cooked.
Add your fresh ginger to the rice, stir and plate in a shallow bowls.
Using a large spoon, add some your shrimp, vegetables and sauce on top of the rice.