Thai Red Curry with Shrimp Sweet Peppers
Ingredients
- 1 tablespoon canola oil
- 1/2 large onion, diced
- 2 garlic cloves, minced
- 1.75 ounces Thai red curry paste
- 1 tablespoon grated fresh ginger
- 1 stalk lemongrass, halved lengthwise and pounded to release the oils
- 1 can whole tomatoes
- 1 can coconut milk (13.5 oz.)
- 1.5 teaspoons salt
- 9 ounces frozen shrimp, thawed, shelled & deveined
- 1 sweet red bell pepper, cut into strips
- 2 limes; one for juicing & one for cutting into wedges for garnish
- 1 bunch fresh cilantro leaves, hand-torn
- basmati rice (optional serving suggestion)
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