Thai Red Coconut Curry with Shrimp
Prep Time: 15 minutes
Cook Time: 15 Minutes
3 tablespoons vegetable oil
1 large bunch of Chinese broccoli, or 1 head of regular broccoli, cut in small bite size pieces
2 red peppers, cut in strips
24 medium size shrimp, peeled, deveined and tails removed
1 inch piece of ginger, minced
3 cloves of garlic, minced
1 tablespoon Thai red curry paste, or to taste
2 tablespoons fish sauce
2 tablespoons soy sauce
1 cup coconut milk
2 packed tablespoons cilantro, chopped, for garnish
Toasted sesame oil for drizzling
Chop and mince all ingredients and have everything ready to go before beginning to cook.
Heat a large skillet or wok over high heat. Add 3 tablespoons of vegetable oil.
When the oil just starts to shimmer add in 1 tablespoon of Thai red curry paste. Heat until it starts to smell fragrant.
Add in the minced ginger and minced garlic. Cook for 2-3 minutes, stirring to keep the garlic from burning.
Add in the stems of the broccoli first and start sautéing, about 3 minutes, stirring or tossing occasionally.
Add in the red pepper strips and the remaining broccoli pieces. Also add the 2 tablespoons of fish sauce and 2 tablespoons of soy sauce at this time. Cook for another 5 minutes or so until the vegetables start to cook, but are still crisp.
Add in 1 cup of coconut milk and cook for another couple of minutes. Add the shrimp and continue cooking until the shrimp go from translucent to pink.
Remove from the heat and serve over rice in shallow bowls. Sprinkle with chopped cilantro and drizzle with toasted sesame oil.