Tasty Thai shrimp curry in minutes – really!

Spicy curry on the table quicker than take-outYou can have this spicy red Thai shrimp curry on your table in half the time it takes to get takeout to your door – even in the big city. This recipe is super easy and delicious. You will need to stock a few Thai pantry basics: fish sauce (I like Three Crab), red curry paste, red chili paste, and coconut milk. I keep the leftover curry paste, which comes in small cans, in small plastic containers in my refrigerator for months.

Read the recipe through for all ingredients. Chop and prepare all ingredients before starting.
Wash and slice thinly one orange or yellow sweet pepper. Remove all ribs and seeds.
Wash and dry one pound of peeled and cleaned, small- to medium-sized shrimp. Slice one medium onion thinly.
1½ tbsp oil (light flavour olive or nut oil)
2-3 crushed peeled cloves of garlic – brown but do not burn!
1½ tbsp. red curry paste. Use any good canned brand, and cook one minute over medium-high heat.
Add vegetables and sauté.
Add shrimp, and stir and cook for 30 seconds
Add 2/3 can or 1 cup or coconut milk
Add juice from 2 limes
2 packages of Splenda or 1 tbsp of sugar or 2 packages of Truvia or Susta (natural low-cal sweeteners).
Add 1-2 tbsp. of Thai red chili paste – not Srircha – but Thai red chili paste, a sweeter and more interesting condiment. Add it to taste.
Simmer for 10 minutes.
Serve topped with a fresh slaw.
Grate 1 cup of red cabbage and 1 large carrot, or use a bagged slaw mix from the grocer.
Dress it with:
Sushi vinegar and a dash of sesame oil
Fried onion from the Asian grocer or from Durkee in a can
Serve the curry over noodles or rice. I like Mi Chay a quick-cooking thin wheat noodle from Vietnam. They are light and cook instantly! Top the curry with the slaw and sprinkle on the fried onion.