Thai-Inspired Red Curry Shrimp

Ingredients

• tablespoon vegetable oil
• clove sgarlic, minced, or more to taste
• tablespoon minced fresh ginger root
• medium onion, thinly slice d
• large carrots, cut into 1/4-inch rounds
• medium red bell pepper, diced
• (15 ounce) can unsweetened coconut milk
• tablespoon ssoy sauce
• teaspoon Thai red curry paste, or more to taste
• pound uncooked medium shrimp, peeled and deveined

Instructions

1. Heat oil in a wok or skillet over medium high heat until almost smoking. Add garlic and ginger and saute for 30 seconds. Add onion and heat until softened, about 2 minutes. Add carrots and red pepper and saute until softened, about 7 minutes.
2. Pour in coconut milk, soy sauce, and curry paste; stir until curry paste and coconut milk are well blended. Stir in shrimp. Lower the heat and simmer until the shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes.

Tips

You can use up to 3 tablespoons curry paste, depending on your family's taste.