Shrimp With Red Curry Paste. Cook the shrimp for a minute or two on all sides. Add onion and saute for 3 minutes until translucent.
Be careful since it can splatter, lower heat if it does. Cook the shrimp for a minute or two on all sides. Fry for 1 minute until the paste is fragrant.
If It Seems Too Dry You Can Add A Few.
Heat a wok or large saute pan over medium low heat with oil. Add onion and heat until softened, about 2 minutes. Cut the onion into 8 wedges and reserve 7 wedges for the skewers.
Roast The Coriander And Cumin Seeds For About 2 Minutes In A Dry Skillet, And When They Are Cooled, Grind To A Fine Powder In A Spice Mill.
Soak the chiles in water for 20 minutes to soften, then remove and drain. Reduce heat to medium and add coconut milk, curry paste, brown sugar, and fish sauce to the pan. Allow the curry to cook for about 7 minutes or until.
Then Add Veggies And Cook Until Veggies Are Warmed Through.
Add onion and saute for 3 minutes until translucent. Cover the pan and cook for 2 minutes. Cook for 1 minute, stirring occasionally.
Add The Garlic & Red Pepper And Saute For 1 Minute.
In a large skillet, pot or dutch oven, heat the oil over medium heat. Carefully add red curry paste, and break it up in the oil. Put in a bowl or leave on cutting board.
Bring To A Simmer And Stir Occasionally, Scraping The Bottom And Sides.
Move around and cover with the sauce. Add to sauce and simmer, stirring occasionally, until thickened, about 5 minutes. Add red pepper and shrimp and allow.