Shrimp Curry
10 min prep~ 15 min cookServes 4 people
Ingredients:
- 2 pounds large shrimp, peeled and deveined
- 1/2 bottle (4.7 fl oz) Barker’s Lime Chili Sauce & Marinade
- 4 tsp peanut oil, divided
- 1 red bell pepper, sliced into strips
- 1 brown onion, sliced into wedges
- 5 oz snow peas and/or green beans
- 1 (15oz) can cut baby corn, well drained
- 1 (8oz) can sliced water chestnuts, well drained
- 1 (13.5oz) can coconut milk
- 1 Tbsp brown sugar
- 2 tsp fish sauce
- 3-4 cups cooked jasmine rice
- 1 handful Thai basil leaves
Instructions
- Toss the shrimp with 1/4 cup of the Barker’s Lime Chili Sauce & Marinade. Heat 2 teaspoons oil in a large pot on medium-high. Stir fry shrimp until opaque. Remove onto a plate and set aside.
- Add remaining oil to pot and cook bell pepper, onion and snow peas until tender. Stir in baby corn and water chestnuts.
- Add remaining Barker’s Lime Chili Sauce & Marinade, coconut milk, brown sugar and fish sauce. Simmer for 5 minutes, until thickened slightly.
- Return shrimp (and any juices) to pot and allow to warm through.
- Serve on rice and garnish with basil.