Thai Red Shrimp Curry
MAKES 4 SERVINGS
2 tbsp canola oil 2 shallots, thinly sliced 3 cloves garlic, minced 1 tbsp minced ginger 3½ tbsp Thai red curry paste 1 400 ml can coconut milk 1 tbsp packed brown sugar 2 tsp fish sauce 2 sweet potatoes, peeled and cut in 1-inch chunks (about 4 cups) 340 g shrimp (31 to 40 count), peeled and deveined 3 cups sugar snap peas, trimmed 2 tbsp lime juice 2 green onions (optional), thinly sliced 1 Thai bird’s-eye pepper (optional), thinly sliced 2 tbsp chopped salted roasted peanuts (optional) lime wedges (optional)
In large skillet, heat oil over medium heat. Cook shallots until softened, 3 minutes. Add garlic and ginger; cook until fragrant, 1 to 2 minutes. Stir in curry paste; cook for 1 minute. Stir in coconut milk, brown sugar, fish sauce and 1½ cups water. Add sweet potato; bring to boil. Reduce to simmer; cook, stirring occasionally, until almost tender, about 6 minutes.
Add shrimp and snap peas; simmer until shrimp are pink and snap peas are tendercrisp, about 4 minutes. Stir in lime juice.
Divide among bowls. Garnish with green onions, Thai pepper and peanuts (if using). Serve with lime wedges (if using) and additional fish sauce, if desired.
PER SERVING about 458 cal, 18 g pro, 28 g total fat (19 g sat. fat), 35 g carb (6 g dietary fibre, 12 g sugar), 107 mg chol, 1,039 mg sodium, 649 mg potassium. % RDI: 12% calcium, 43% iron, 118% vit A, 83% vit C, 21% folate.