Thai Coconut Shrimp Curry

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Thai Coconut Shrimp Curry
  1. Bring coconut milk and curry paste to a boil in a large saucepan; boil for 5 minutes. Add chicken broth, Thai basil, mint, garlic, brown sugar, pepper flakes, dried basil, curry powder, and fresh ginger. Return to a boil and cook, stirring occasionally, for another 5 minutes.

  2. Add bamboo shoots and bell peppers; boil for 2 minutes. Reduce heat and simmer until all flavors have combined, about 12 minutes.

  3. Meanwhile, heat oil in a large skillet over medium heat. Add shrimp and season with garlic powder, salt, and pepper. Saute until shrimp is bright pink on the outside and the meat is opaque, 4 to 6 minutes.

  4. Transfer shrimp into the simmering sauce and simmer for 5 more minutes.

Cook’s Notes:

If you don’t like shrimp, then use boneless, skinless chicken breasts instead. Make sure you cut it into bite-sized pieces.

If you like spicy, than a great condiment to have around is Sriracha! It’s found in your Asian food section. It’s a red bottle with a green cap and it has a rooster on the front of the bottle!

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