Shrimp+in+Red+Curry+Sauce


 * Putt Ped Goong**

//__Ingredients__:// //*Red curry paste (homemade or store-bought)// //*Vegetable or peanut oil// //*1 lb of peeled shrimp// //* 1 teaspoon or so of fish sauce// //*1 teaspoon (or more if you need the sweetness to balance out the amount of heat) palm sugar (you can use regular sugar if that's what you have)// //*Thai basil leaves-handful, washed & separated from stems// //*scallions-2 or 3 sliced then divided white from green// //*Kaffir lime leaves-chiffonade or thinly slice about 3 or 4// //*zucchini-2 washed and sliced// //*cabbage-half a head, sliced into smaller pieces//
 * //Veggies* (see below)//

__Directions__: 1. Heat a tablespoon of oil on medium. 2. Add a tablespoon or two or red curry, depending on how spicy you like it. 3. Smash the curry into the hot oil until it is thoroughly mixed and fragrant. 4. Add the peeled shrimp (after pressing with a paper towel to absorb dampness which would result in excessive oil splatter). 5. Add fish sauce & sugar. Stir & saute for a couple of minutes. 6. Add your veggies (cabbage, zucchini & white sliced scallions) 7. Add in the Kaffir lime leaves. 8. Right before you pull the pan off the heated eye, add your green scallions & basil leaves.

Veggies-basically you can use what you have...bell peppers, sliced carrots, Thai eggplant, snow peas, baby corn, etc...