1 Pound of Shrimp (I used 2 pound frozen)
1 Extra long Carrot sliced like a 25 cent piece
1 Medium Red Onion (quartered) I sliced mine
1 Red Bell Pepper cut in chunks
1 Medium Zucchini cut into chunks
1 – 14 oz can of Coconut Milk
1 good size handful of Cilantro chopped
1 Tbsp Red Curry Paste
1 Tbsp of Corn Starch
2 Tbsp of Sweet Chili Sauce
Heat up oil (medium heat) and add onion. As soon as you smell the onion cooking add the carrots. Cook about a minute. Add Zucchini and Red Bell Pepper. Cook for a minute. Add the Red Curry Paste and mix well. Stir slowly as not to splatter.
Put a bit of the Coconut Milk in a saucer, add the Corn Starch and stir vigorously to dissolve. Add this and the rest of the can of Coconut Milk to the frying pan.
Add the frozen shrimp and cook (simmer on low heat) till the Shrimp has heated through. Stir a few times to get a good mix. Add Sweet Chili Sauce and chopped Cilantro and stir till mixed. Take off heat and serve over a bed of rice. This gets better the next day.
I do not store my rice and Red Curry Shrimp mixed as I like my Sauce and the cooked rice soaks up a lot of the sauce. This is my preference.
Simple and easy. Bon Appétit !!!