This curry dish is simple and delicious. I added a whole jalapeno (seeds included!) and it gave it just enough heat. This is a kind of recipe that you can change up and use chicken, salmon, scallops, ground pork – you can do anything to your liking. Enjoy and have a glass of milk ready if you can’t stand the heat!
Zest and juice of 1 lime
1 tbsp vegetable oil
2 tbsp green curry paste
1 can light coconut milk
1 – 1 ½ tsp brown sugar
½ lb shrimp
4 oz extra firm tofu, cut into cubes
1 red bell pepper, seeded and diced
1 jalapeno, diced
½ cup chopped fresh basil
Zest and juice lime, separate and set aside. Heat oil in a wok or a heavy skillet. Add paste and cook 30 seconds or until fragrant. Add coconut milk, lime juice, and brown sugar, whisk until smooth. Add shrimp and tofu and bring to a boil. Reduce heat, cover and simmer for 5 minutes. Add bell pepper, jalapeno, and lime zest. Simmer an additional 4 minutes and toss in ½ of fresh basil. Serve in bowls over brown rice and top with additional fresh basil.