WePlate
Ingredients
- 455 g (16.0 oz)Shrimp
- 40 g (1.4 oz)Onions
- 15 gGarlic
- 15 gVegetable oil
- 6 gCurry powder
- 120 g (4.2 oz)Chicken broth
- 20 gThai red curry paste
- 14 gGhee
Plus water, salt and pepper from your pantry.
Instructions
- Heat the oil in a large sauté pan over medium-high heat. Add the shrimp and sauté just until bright pink. Remove and keep warm.
- Melt the ghee in the same pan. Add the vegetables and sauté until browned around the edges.
- Add the remaining ingredients and the shrimp and toss to coat. Reduce the heat to medium-low and cook until the shrimp are heated through and pink all the way through.
- Remove from the heat and serve.
