Thai Red Curry with Shrimp & Snow Peas

Thai Red Curry with Prawns and Snow Peas
Julia Frey of Vikalinka

• Oil- 1 tbsp.
• Sesame oil (optional)- 1 tbsp.
• Fresh red chile, sliced- ½
• Yellow or red pepper- 1 large
• Thai Red Curry Paste- 2 tbsp. if using very thick, concentrated paste, ½ cup/190gr if using runnier paste (for UK readers)
• Prawns/shrimp- 1 lbs
• Coconut milk- 1 can
• Fish sauce- 1 tbsp.
• Snow peas- 1 cup
• Cilantro, chopped- half a bunch
• Lime juice- from ½ lime

Instructions

1. Slice the bell pepper and fresh chile.
2. Take cilantro leaves off their stalks, chop up the stalks finely.
3. Heat a large frying pan on medium heat and when it’s hot add both vegetable oil and sesame oil.
4. Then add chopped cilantro stalks, sliced pepper and chile, stir fry for a couple of minutes.
5. Add your curry paste and cook it while stirring for a minute, then pour in coconut milk and fish sauce, mix to combine.
6. Add your shrimp and snow peas and cook for 3 minutes. Both of those need very little time to be done. As soon as shrimp turns pink turn the heat off.
7. Stir in cilantro leaves.
8. Taste your curry and squeeze some lime juice into it if needed.
9. Serve with rice or noodles.

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