Thai Curry Shrimp Stir-fry

Prep time: 30 minutes
Cook time: 15 minutes
Serves: 4 guests

Ingredients and cooking times are approximate.

Like any recipe adjust things to your taste, that’s why I listed a range of ingredient sizes for some things. For instance we love garlic so I put more of it in than I list on the recipe. Watch that during sautéing it doesn’t get too dry and possibly add a little more oil if necessary.

1. In a small cup, combine the first 4 ingredients and set aside.
2. Heat the oil in a large non stick skillet over medium-high heat. Add the jalapeno, ginger and chili flakes and cook for 30 seconds to a minute.
3. Add the shrimp and stir-fry until pink but translucent in the middle, about 2 minutes. Transfer the shrimp to a platter or bowl.
4. Add the onion, pepper and garlic to the skillet and stir fry until lightly browned, about 3-5 minutes. Reserve onion/pepper mixture in separate bowl or platter.
5. Add Season Cellars Transparency and quickly de-glaze the skillet scraping all the sides and bottom while reducing the liquid by 1/3, about 1 minute.
6. Add curry paste and stir-fry for 1 minute.
7. Add shrimp back into skillet along with soy sauce mixture and bring to a boil and stir-fry until shrimp are fully cooked and somewhat glazed, about 3-4 minutes.
8. Add tomatoes and stir until coated with sauce, about 15 seconds.
9. Add onion/pepper mixture and stir-fry for another 30 seconds. Remove from heat and stir in the basil, mint and lime juice.
10. Serve over jasmine or other white rice and garnish with cilantro.