Thai Red Curry Shrimp & Veggies

Sooooo goooood! I could eat this for days. 10/10 all the way. It's even better leftover, too.

Link to my YouTube of recipe preparation: https://youtu.be/ep_B6QCw5rA

Original recipe credit: https://www.littlebroken.com/red-curry-shrimp/

Recipe below contains my modifications.

Ingredients:

2 T. olive oil

1 small red onion, thinly sliced

1 small orange bell pepper, thinly sliced (could also use red or yellow)

8 oz. baby bella mushrooms, sliced

1 T. jarred minced ginger (or 1 T. freshly grated)

1 T. jarred mined garlic

1 can (14 oz.) coconut milk

2 T. Thai red curry paste

2 tsp. honey

4 tsp. fish sauce

1 T. creamy peanut butter

Kosher salt

coarse ground black pepper

12 oz. frozen jumbo shrimp, thawed, peeled, and deveined

1 T. fresh lime juice

zest of 1 lime

Directions:

1. Heat the olive oil in a large skillet, over medium heat. Add the onion and bell pepper, stir to coat in the oil. Cook, stirring occasionally, until softened (4-5 min). 

2. Stir in the mushrooms. Cook for 2-3 more minutes.

3. Stir in the ginger and garlic. Cook for 1 min.

4. Stir in the coconut milk, curry paste, honey, fish sauce, and peanut butter. Season with Kosher salt and pepper. Cook, stirring occasionally, for around 5 min.

5. Add the shrimp to the pan, stir to coat. Cook for 3-4 min.

6. Stir in the lime juice and zest. Cook for 1 more min.

7. Remove from heat, serve (I recommend with rice), and enjoy!