Total Time
32mins
Prep 20 mins
Cook 12 mins

This is a modification of a recipe on epicurious. The curry paste has been increased to make it spicy, but it can be reduced to 1 tablespoon to make it milder. Cilantro works as a garnish for this dish as well, but I prefer the basil.

Ingredients Nutrition

Directions

  1. heat peanut oil in a large skillet over medium heat.
  2. add the sliced onion, stir fry until soft and beginning to brown, usually 2 minutes.
  3. reduce heat to medium-low and add the green onions and curry paste. stir fry until fragrant, usually around a minute.
  4. Add the coconut milk, chicken broth, thai sauce, and sugar and bring to a boil.
  5. Add the tomatoes, carrots, and pepper and boil for 2 minutes.
  6. Add the shrimp and cook until opaque, usually 3 to 4 minutes.
  7. Transfer to serving bowls, garnish with basil.