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