Curry Shrimp With Vegetables
An easy stir-fry featuring shrimp, carrots, peas, and red bell pepper infused with aromatic curry paste.
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Instructions
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Start boiling water for blanching vegetables.
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Prepare shrimp: soak in warm salted water, rinse, pat dry, then shell, devein, and chop.
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Prepare vegetables: slice carrots diagonally and chop red bell pepper.
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Blanch peas and carrots in boiling water until bright green and crisp-tender; transfer to ice water, then drain thoroughly.
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In a heated wok with 2 tablespoons oil, stir-fry ginger until aromatic, then add shrimp and stir-fry until pink; remove shrimp.
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Add 1 1/2 tablespoons oil to the wok; heat curry paste until aromatic.
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Add carrots and stir-fry for 1 minute, then add red bell pepper and peas.
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Return shrimp to the pan; mix everything and cook for 1 minute.
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Stir in rice wine or sherry and sugar, cook briefly, and serve hot.