The summer of stir fry continues. This week I did a Thai red shrimp curry, which turned out a notch better than last week’s Peanut Tofu with Yo Choy. I named this recipe rainbow after I did all the prep work. When I looked down at the cutting board I had green, red, yellow and orange peppers all chopped. Basically a rainbow of peppers.
- garlic
- onion
- green pepper
- yellow pepper
- red pepper
- orange pepper
- red curry paste
- coconut cream w/water (cheaper than coconut milk)
- shrimp
