This is one of our all time favorite recipes from the Kitchen of Mary Bergin. Savory, warming, and fresh- what more could you want in a winter recipe?
SHRIMP WITH RED CURRY SAUCE
1 (13.5 oz.) can unsweetened coconut milk
2 tablespoons red curry paste
1 tablespoon brown sugar
2 tricolored peppers, cut into squares (about 2 cups)
2 medium eggplant, diagonally sliced and quartered (about 4 cups)
1 medium butternut squash or 2 small sweet potatoes, cubed (about 4 cups)
1 cup green beens
2 pounds shrimp, peeled and deveined
Thai basil leaves, torn
1 tablespoon fish sauce or more to taste
Rice or quinoa
(Note: you should have 10 cups of vegetables total)
Warm the coconut milk in a medium saucepan over medium-high heat, stirring frequently until simmer. Mix in the red curry paste and stir until thoroughly combined. Add brown sugar and mix until dissolved in the coconut milk. Add the shrimp and cook until shrimp are slightly pink, about 1-2 minutes.
Add all of the vegetable and stir to combine until well mixed. Cover with a tight fitting lid and summer over medium heat for about 15-20 minutes or until vegetables are tender and shrimp are cooked.
Remove the lid, and add the fish sauce and Thai basil to taste. Serve immediately in wide rimmed bowls on a bade of your favorite rice or quinoa.