Coconut Curry Stir Fried Shrimp
1 cup coconut milk (light is okay)
1 tablespoon fish sauce
1 to 2 teaspoons red curry paste (depending on your spice preference)
1 teaspoon light brown sugar
cornstarch
stir fry:
1 pound extra large shrimp (21/25), peeled and de-veined
2 teaspoons soy sauce
2 tablespoons canola or vegetable oil, divided
1 medium red bell pepper (cored, seeded and sliced)
8 ounces snow peas, strings removed
1 cup bean sprouts
3 medium garlic cloves, minced
1 tablespoon grated fresh ginger
Place the sauce ingredients in a bowl; mix and set aside.
In a medium bowl, toss the shrimp with the soy sauce. Heat 2 teaspoons of oil in a 12-inch nonstick skillet over high heat until just smoking. Add the shrimp and cook, stirring occasionally and breaking up clumps, until curled and lightly browned, about 1½ minutes. Transfer the shrimp to its own bowl.
Add 1 tablespoon of oil to the pan and return to high heat until shimmering. Add the bell pepper and cook, stirring occasionally, until crisp tender, about 2 minutes. Stir in the snow peas and bean sprouts and cook for 1 minute.
Clear the center of the pan and add the remaining 1 teaspoon of oil, garlic and ginger. Cook, mashing the garlic mixture into the pan with the back of your spatula, until fragrant, about 30 seconds. Stir in the cooked shrimp. Whisk the sauce to mix, add it to the pan, and bring to a simmer. Cook until the sauce begins to thicken, 1 to 2 minutes. Serve immediately.
