~~DINNER FOR TWO~~ : Stepbysteprecipe.com

THAI-STYLE RED CURRY WITH SHRIMP

THAI- STYLE RED CURRY WITH SHRIMP, BELL PEPPER, AND SNAP PEAS- SERVES 2

2 tsps vegetable oil

2 tsps Thai red curry paste, plus extra for seasoning

3/4 cup canned coconut milk

1 tbsp fish sauce

2 tsps packed brown sugar

1/4 cup chicken broth

1/2 tsp cornstarch

1 red bell pepper, stemmed,seeded, and cut into 1/4-inch-wide strips

4 ounces sugar snap peas, strings removed, cut in half on bias

8 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed

1/4 cup fresh Thai basil leaves

2 tsps lime juice

Salt and pepper

Heat oil in 10-inch nonstick skillet over medium-high heat until shimmering.
Add curry paste and cook until fragrant, about 30 seconds. Whisk in coconut milk, fish sauce, and sugar.
Whisk broth and cornstarch together in bowl, then whisk mixture into skillet and bring to simmer.
Stir in bell pepper and snap peas and simmer vegetables are crisp-tender and sauce has thicked slightly, 5 to 8 minutes. Season with extra curry paste to taste.
Stir in shrimp and simmer until opaque throughout, 3 to 5 minutes. Off heat, stir in basil and lime juice and season with salt and pepper to taste. SERVE.

SERVES 2

GLAZE

5 tsp packed brown sugar

1 tbsp soy sauce

1 tbsp mirin

1 1/2 tsps whole grain mustard

1 1/2 tsps sherry vinegar

1 1/2 tsps water

1/2 tsp cornstarch

Pinch red pepper flakes

SALMON

1/2 tsp brown sugar

1/8 tsp cornstarch

1/8 tsp salt

1/8 tsp pepper

2 (6-8- ounce) skin on salmon fillets, 1 1/2 inches thick

1 tsp vegetable oil

FOR THE GLAZE: Whisk all ingredients together in small saucepan. Bring to simmer over medium high heat and cook, stirring frequently, until thickened, about 1 minute. Remove from heat and cover.
FIR THE SALMON: Adjust oven rack to middle position and heat oven to 300 *. Combine sugar, cornstarch, salt, and pepper in bowl. Pat salmon dry with paper towels and rub sugar mixture evenly over flesh side of fillets.
Heat oil in 10- inch ovensafe nonstick skillet over medium high heat until just smoking. Place salmon, flesh side down, in skillet and cook until well browned, about 1 munute. Using tongs, gently flip salmon and cook in skin side for 1 minute.
Off heat, spoon glaze evenly over salmon. Transfer skillet to oven and roast until centers of fillets are still translucent when checked with tip of paring knife and register 125* ( for medium rare), 7 to 10 minutes. Serve.