Coconut Curry Shrimp Stir Fry
1 recipe Coconut-Curry sauce (below)
1 pound shrimp, peeled and deveined (I used frozen and thawed them beforehand)
2 teaspoons soy sauce
2 tablespoons vegetable oil or canola oil
1 bell pepper, cored, seeded, and sliced (any type will do)
8 ounces snow peas, strings removed
1 cup bean sprouts
2 garlic cloves, minced
1 tablespoon grated fresh ginger (or you can use 2 t. powdered ginger)
Prepare the sauce and set it aside (I doubled the sauce recipe because we love lots of sauce). Toss the shrimp with soy sauce. Heat 2 teaspoons of oil in a 12-inch nonstick skillet over medium heat until shimmering. Add shrimp and cook, stirring occasionally and breaking up any clumps, until curled and lightly browned, about 1 1/2 minutes. Transfer the shrimp to a clean bowl.
Add 1 more tablespoon of oil to the pan and return to medium heat until shimmering. Add bell pepper and cook, stirring occasionally, until crisp-tender, about 2 minutes. Stir in snow peas and bean sprouts and cook for one more minute.
Clear the center of the pan and add remaining 1 teaspoon oil, garlic and ginger. Cook, mashing garlic mixture into the pan with the back of a spatula, until fragrant, about 30 seconds. Stir in cooked shrimp. Whisk sauce to recombine and add to pan, bringing to a simmer. Cook until the sauce thickens, 1 to 2 minutes. Serve immediately.
Coconut Curry Sauce
1 cup canned coconut milk
1 teaspoon fish sauce (optional)
1-2 teaspoons red curry paste (I used 2 teaspoons for a doubled recipe - this paste can be found in most grocery stores in the Asian foods aisle near the Thai ingredients)
3 T. teaspoon brown sugar
1 teaspoon cornstarch
Combine ingredients in medium bowl and use as directed.