Cancelled the dinner date with Brian due to the fact that my house was a disaster central, not only it's covered by dust, one of the bathroom's wall is cut haf....pix to come next, followed by explanation.
So I thought all the grocery i got for preparing this dinner might as well just use it to cook my meal for the week, I decided to focus on shrimp tonite.
Instead of using red bell pepper, i decided to add some hue to the wok (the fact is...i was outta red bell pepper) by adding green bell pepper, and skipped the shallots.
Recipe follows.
In a large wok or saute pan, heat the oil (peanut oil, well...i used Canola anyway) over mediem-high heat. Add the shallots, bell peppers, carrot strips and miced garlics, and stir-fry until soft, 2 to 3 minutes. Add the RED curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute. Stirring, add the fish sauce and brown sugar, then the coconut milk and bring to a boil. Simmer until thickened slightly, about 2 minutes. Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes. (My experience being, don't cook the shrimp TOO thorough, simmer a little, taste good)
Remove from the heat and stir in the basil and cilantro.
Serve over jasmine rice (well i have only Pon Lai rice, haha...but equally good), garnished with cilantro sprigs.
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