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 I've
always hated stir-fry that skimps on the shrimp, so
I made sure this recipe had more shrimp than anything
else. It serves 3-4 standard appetites or 2 ravenous
ones. It pairs very well with Coconut
Gingerrot Rice.
2 Tbsp. Thai oil
1 lb. medium shrimp,
peeled and defined
1 cup snow peas,
strings removed
1 cup red bell pepper,
seeds removed, cut into 1 inch squares
1/2 cup yellow onion,
diced
1 tsp. fresh ginger,
minced
1 tsp. fresh garlic,
minced
2/3 cup unsweetened coconut
milk
2 Tbsp. soy sauce
1 tsp. red curry paste
salt and pepper,
to taste
chopped green onion,
for garnish
 Heat
oil in a wok or a heavy skillet over high heat. Add
shrimp and stir-fry about 1-2 minutes on each side or
until the shrimp is just cooked through. Remove shrimp
from the wok with a slotted spoon and transfer it on
a plate.
 Add
snow peas, bell pepper, onion, ginger and garlic to
the wok and stir-fry for 2-3 minutes. Add coconut milk,
soy sauce, and curry paste. Boil until sauce thickens
slightly, stirring frequently for about 2 minutes. Add
the shrimp and stir for 1 minute. Season with salt and
pepper. Transfer to a serving dish. Serve immediately.
Garnish with green onions, if desired.
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