[Thailand Recipes] Shrimp Curry

I’m having a mild freak attack. I am. I’m not sure what’s actually happening. If it’s reality, a dream, if I’m looking at someone else’s life, or if this is really mine. I need someone to pinch me, slap me across the face, pour a bucket of ice cold water to snap me out of this. Thai Shrimp Curry is appeared in my dream.

…..It’s raining outside.

If you know me at all, you know that I’m utterly and completely obsessed with rain. I absolutely love it. It could rain for 2 weeks straight and the giddiness in my heart would hire a band, rent a strobe light and get in trouble for dirty dancing.

When it rains like this, things happen to me. My voice involuntarily jumps 2 octaves, I jump around like a 4-year old, and I crave the ultimate in comfort, rich, creamy, soul-innards-massaging food.

I crave curry, baby.

So that’s what I did. I skipped around in my kitchen. I drank red wine. I merrily listened to the thunder roll and watched the rain soak our city, and I let the curry do the rest.

Thai Shrimp Curry

What it took for 2:

* 2 cups cooked jasmine or basmati rice
* 1/2 pound shrimp, peeled and deveined
* 1 (14.5 oz) can coconut milk
* 3 Tbs. red Thai curry paste
* 1 Tbs. brown sugar
* 1/2 red bell pepper, finely sliced
* 1/2 bunch asparagus, ends trimmed and cut into 1-inch pieces
* 1 lime
* 1/4 cup fresh basil, torn

In a medium skillet, bring 1/4 cup coconut milk to a boil. Add the curry paste, whisk together and bloom for 30 seconds. Add the rest of the coconut milk and bring to a boil. Add the brown sugar and stir to combine.

Add the red bell pepper and asparagus to the skillet and cook until crisp tender, 6 minutes. Spritz in some lime juice, uh huh.

Add the shrimp and cook until opaque, 3 minutes.

Serve curry over rice and top with torn basil and more spritzed lime!

This recipe and image sources are referred in website: Bevcooks.com. Thanks so much!