Gluten-Free Vietnamese Shrimp and Vegetable Curry with Rice

Instructions

1. 1Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat (about 175°C or 175°C). Add the 1 medium sliced onion and cook, stirring occasionally, until it is softened and translucent, about 5 minutes.
2. 2Add the 2 tablespoons of red curry paste to the pot. Cook, stirring constantly, for 1 minute until it is fragrant.
3. 3Pour in the 1 can of coconut milk and the 0.5 cup of vegetable broth. Stir to combine and bring the mixture to a gentle simmer.
4. 4Add the 1 cup of cubed potatoes and the 1 cup of sliced carrots to the pot. Cover and cook for 10 minutes, or until the potatoes and carrots are slightly tender when pierced with a fork.
5. 5Add the 1 cup of sliced bell peppers and the about 450 g of shrimp to the pot. Cook, stirring gently, until the shrimp turn pink and opaque, which should take about 3-5 minutes. The shrimp should reach an internal temperature of 63°C.
6. 6Stir in the 1 tablespoon of fish sauce and the 1 tablespoon of brown sugar until fully combined.
7. 7Serve the curry immediately over the 4 cups of cooked rice. Garnish with the 0.25 cup of chopped cilantro.

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