Thai Shrimp Currh

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Place the shrimp in a bowl with 1 tablespoon of the oil, 4-5 cloves garlic, kosher salt and red chili flakes.

Step 2

Toss to coat and let marinade for 10 minutes.

Step 3

Heat a 12-inch skillet over medium high heat with 1T of oil.

Step 4

Add the 3/4 onion and peppers and cook until softened, about 5 minutes.

Step 5

Transfer the peppers and onion to a bowl.

Step 6

Add 1 tablespoon of oil and cook half of the shrimp for 2 minutes, then flip and cook for another 2 minutes or

Step 7

until opaque.

Step 8

Transfer the shrimp to a plate.

Step 9

Add the remaining tablespoon of oil and cook the remaining shrimp then add to the other shrimp.

Step 10

In another bowl mix the coconut milk, 4T fish sauce, 2T peanut butter, 1/2 lime, 1T brown sugar and 2t ground ginger and stir well.

Step 11

Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture on the peppers.

Step 12

Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes.

Step 13

Add the shrimp, peas, can chickpeas and 2T cilantro and 2T basil to the skillet with the basil and cilantro and toss to coat.

Step 14

Serve over rice or noodles.

Step 15

Garnish with more cilantro and basil, chopped green onion and sliced red jalapeño of desired.