RED CURRY SHRIMP ENJOY DAN:

RED CURRY SHRIMP WITH COCONUT MILK by CHEF DAN:

Serves 4

INGREDIENTS:

1 tablespoon olive oil

1 (19 Oz) May Ploy coconut milk

2 tablespoon red curry paste

1 tablespoon brown sugar

1 pound shrimp, peeled and deveined

2 tablespoon tamarind concentrate

2 tablespoon fish sauce

2 tablespoons lime juice

1/2-cup snap peas

1 roasted bell pepper

1/4-cup fresh Thai basil

DIRECTIONS:

1.   In a wok add oil over medium-high heat when sizzling.

2.   Stir in red curry paste and fry until aromatic.

3.   Slowly pour in coconut milk, sugar and continue stirring to incorporate.

4.   Reduce heat and simmer for 5 minutes.

5.   Add shrimp, tamarind, snap peas, and bell pepper.

6.   Cook for 3-5 minutes or until shrimp turns pink and veggies are tender-crisp.

7.   Stir basil, fish sauce, and lime juice.

ENJOY DAN:                                  BON-APPETITE!!