I’ve always hated stir-fry that skimps on the shrimp, so I made sure this recipe had more shrimp than anything else. Serve over plain or Ginger Coconut Rice.
2 tablespoons Thai oil
1 pound medium shrimp, peeled and deveined
1 cup snow peas, strings removed
1 cup red bell pepper, seeds removed, cut into 1 inch squares
1/2 cup yellow onion, diced
1 teaspoon fresh ginger, minced
1 teaspoon fresh garlic, minced
2/3 cup unsweetened coconut milk
2 tablespoons soy sauce
1 teaspoon red curry paste
salt and pepper, to taste
chopped green onion, for garnish
Heat oil in a wok or a heavy skillet over high heat. Add shrimp and stir-fry about 1-2 minutes on each side or until the shrimp is just cooked through. Remove shrimp from the wok with a slotted spoon and transfer it on a plate.
Add snow peas, bell pepper, onion, ginger and garlic to the wok and stir-fry for 2-3 minutes. Add coconut milk, soy sauce, and curry paste. Boil until sauce thickens slightly, stirring frequently for about 2 minutes. Add the shrimp and stir for 1 minute. Season with salt and pepper. Transfer to a serving dish. Serve immediately. Garnish with green onions, if desired.
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