Shrimp Curry

Directions

• 1

  Heat a large skillet with deep sides to a medium heat. Drizzle two teaspoons of olive oil in the skillet. Swirl the pan and add the shrimp. Sear the shrimp until they are bright pink on one side, about 30 seconds to one minute. Flip the shrimp over and sear on the other side for 30 seconds to a minute until pink. Remove the shrimp from the pan and set aside.

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• 2

  Add the remaining two teaspoons of oil. Add the onion and red bell pepper. Stir and sauté for 3-4 minutes. When the veggies start to wilt, add the mushrooms. Cook for an additional 1-2 minutes and add the baby corn and 1/2 teaspoon salt. When the mushrooms soften, stir in the red curry paste.

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• 3

  Continue to cook the curry paste for 1-2 minutes then stir in the chicken stock, brown sugar, remaining 1/2 teaspoon salt, and peanut butter. Stir to combine. Bring to a boil and reduce to a simmer. Simmer until the veggies are soft and the sauce for about 5 minutes, or until the sauce has thickened.

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• 4

  Add the shrimp, basil, baby corn and lime juice to the sauce. Simmer a few more minutes until the basil has wilted and then shrimp are cooked through. Remove from the heat and add the yogurt a little at a time until it’s combined.

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• 5

  Season with salt and pepper. Garnish with chopped peanut and cilantro. Serve with rice.

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