Some like it hot!

Oh yeah baby, we like it HOT! I stumbled this recipe years ago, modified it a bit to make it my own, and let me tell you after 9 years I still get a "oh yeah, Thai Shrimp Curry" from my hubby. No way do the kids eat it, I usually make this when I know I have left overs for them :) . So let me share this oh so yummy recipe with you all.

To start let me introduce you to my favorite brands of Asian ingredients.  

I've tried others but they always disappoint. If I don't have these on hand I don't make it.


Ok so lets get started. 


First you need some grated carrots (I use about 1/2 a bag of baby carrots or more)
2 peppers, I like using red. 
6 green onions, sliced.
4 garlic cloves
2 - 3 tbsp chili paste
2  tbsp fish sauce
2 tbsp brown sugar
1 can of coconut milk
shrimp, peeled (I'm not adding a quantity because I'm not too sure. I usually buy it in bulk at Costco, and then pour out an amount into a pasta bowl. If I were to guess I would go with 1lb)
large handful of chopped cilantro and thai basil (not the regular one. Thai basil has a licorice taste to it)


Get your wok screaming hot, add a couple of tsp of peanut oil or vegetable oil. Add all your veggies. Sauté for a couple of minutes. 


Add the Chili paste, toss until it becomes fragrant. Then add the fish sauce, toss, and then the brown sugar. 


Add the can of coconut milk and bring to a simmer.


The coconut milk will thicken a bit. Then add your shrimp, cook until it turns pink. 


Add your Coriander and Thai basil right at the end. 


Serve with rice. 

Hope you enjoy!!!