Thai Shrimp Curry

Total Time: 30 mins Preparation Time: 25 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 2 tablespoons peanut oil
• 1 lb shrimp, medium-sized, peeled, deveined, tails removed
• 1 (13 1/2 ounce) can unsweetened coconut milk
• 2 teaspoons prepared thai red curry paste
• 1 stalk lemongrass, only the part, sliced
• 1 tablespoon fish sauce
• 2 teaspoons dark brown sugar
• 1 teaspoon kosher salt
• 8 ears baby corn, about 1/2 a can
• 4 scallions, and green parts, chopped
• 1/2 cup canned water chestnut, sliced, drained
• 1/2 cup canned straw mushroom, drained
• 1/4 cup fresh basil leaf, torn
• 2 tablespoons mint leaves, torn
• 1 lime, juice of

Recipe

• 1 heat the oil in a large skillet over medium-high heat. add the shrimp and stir fry just until pink and curled but not cooked through, about 2 minutes. transfer the shrimp to a plate and set aside.
• 2 skim the thick cream from the surface of the coconut milk and add it to the skillet along with the curry paste. cook, stirring until smooth and fragrant and a bit shiny, about 1 minute.
• 3 stir in the remaining coconut milk, lemongrass, fish sauce, brown sugar, and salt and simmer for 3 minutes, uncovered.
• 4 return the shrimp to the pan along with the baby corn, scallions, water chestnuts, and straw mushrooms.
• 5 simmer until the shrimp finish cooking, about 3 minutes more. pull the pan off the heat and stir in the basil, mint and the lime juice.
• 6 serve with jasmine rice sprinkled with some scallion, if desired.