This flavorsome meal with store bought curry is perfect for a weeknight. Easy and ready in under 30 minutes. I added sugar snap peas to have an extra crunchy texture in the curry.
This recipe serves 3 small bowls or 2 large ones.
2 tablespoons of vegetable oil
1 clove of garlic, minced
1 ½ tablespoons of minced ginger
1 lemongrass, (white part only) finely chopped
50grs of red curry paste
1 ½ teaspoons of brown sugar or palm sugar
2 tablespoons of fish sauce
600ml of coconut milk
1 sweet pepper, finely chopped
250grs of shrimp, cleaned and deveined
Juice of ½ a lime
For the sugar snaps:
150grs of sugar snaps
1 tablespoon of vegetable oil
Cooked white rice
Pour one tablespoon of vegetable oil in a large pan over medium heat. Once the pan is hot, add the sugar snap peas and cook them for about 1 minute, while stirring. Add salt and set them aside.
In the same pan, add 2 tablespoons of vegetable oil. Once the oil is hot, add the garlic, ginger and lemongrass. Cook for about 1 minute until it becomes fragrant. Then add the sugar, curry paste and fish sauce. Cook for another minute while stirring. Then add the coconut milk, mix it well and let it simmer for about 10 minutes on medium-low heat until it thickens.
Then add the sweet peppers and shrimps. Cook until the shrimp are pink and cooked through. This will take about 3 to5 minutes. Turn off the heat and add the sugar snap peas and the juice of half a lime. Mix well.
Serve with white rice, coriander leaves and lime wedges.