We’ve made this dish several times this year. It’s a New York Times recipe. I hope you love it too!
In a medium bowl combine:
2 tablespoons red curry paste
2-4 tablespoons fish sauce
1/4 cup sambal
1/4 cup sweet chili sauce
2 pounds medium raw, deveined, shelled shrimp
- Place a large nonstick skillet over medium high heat until hot.
3 tablespoons light sesame oil
- Heat just until smoking.
- Add the shrimp mixture and sauté 2 minutes.
1 cup scallions
2 cups steamed broccoli pieces
- Cover and simmer for 3 minutes until heated through.
- Stir in
2 tablespoons soy sauce
1-14 ounce can coconut milk
- Simmer 3 minutes or until cooked through
1 bunch cilantro, chopped coursely
- Serve over brown rice