How to make it

  • In a large wok or saute pan, add the curry paste to coconut milk and cook, stirring, until fragrant, 30 seconds to 2 minute in medium-high heat.
  • Add the shallots, bell peppers, carrots and stir-fry until soft, 2 to 3 minute, add the fish sauce and sugar, and bring to a boil. Simmer until thickened slightly, about 2 minutes.
  • Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes.
  • Remove from the heat and stir in the basil and cilantro.
  • Serve over jasmine rice, garnished with cilantro sprigs.

Reviews & Comments 3

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    " It was excellent "
    shine ate it and said...
    gives me an idea for dinner -- thank you so much!
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  • berry 12 years ago
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  • esherbow 12 years ago
    Is Thai red curry paste hot? or just spicy? I like spicy but can't handle too much heat.
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