Recipe Instructions:
Ingredients
1 pound medium shrimp thawed, peeled, can remove tails if desired
1/2 tablespoon olive oil
1/2 medium onion chopped
3 cloves garlic minced
3 heaped tablespoons Thai red curry paste
1 cup chicken broth
1/2 tablespoon fish sauce
1 (13.5 fluid ounces) can full-fat coconut milk
1/2 red bell pepper chopped
Lime juice to taste
Salt & pepper to taste
1 small handful fresh cilantro chopped
1 small handful fresh basil chopped
Scallions chopped, to taste
Instructions
If you want to serve this recipe with rice, I suggest getting the rice going prior to starting the curry.
Add the oil and onion to a soup pot over medium-high heat. Sauté the onion for 5 minutes.
Stir in the garlic and curry paste and cook for 30 seconds.
Add the chicken broth and fish sauce. Let it come to a boil and cook for a couple of minutes.
Reduce the heat and stir in the coconut milk.
Add the shrimp and red pepper. Let the soup simmer gently (don't let it reach a crazy boil) for 5 minutes or until the shrimp are cooked through.
Add lime juice to taste (I used 1/2 a lime) and salt & pepper as needed.
Add the cilantro, basil, and scallions prior to serving. Serve over rice (I love jasmine rice).
