Simple comfort food recipe for thai red curry made with succulent shrimp, potatoes in a velvety coconut cream curry sauce. Easier and better than takeout for a quick weeknight dinner.
In a medium sauce pan heat a couple of tablespoons of the coconut milk for 1-2 minutes on medium heat. Then stir in curry paste and lime leaves. Stir for 1-3 minutes more until paste starts to brown.
Stir in remaining coconut milk into the curry paste. Increase heat to high until boiling. Allow to boil for 5-10 minutes until it reduces by 1/4.
Reduce heat to simmer. Add potatoes, basil leaves, onion, fish sauce and sugar. Let simmer for 15 minutes until potatoes are tender.
Add shrimp and simmer for 3-5 minutes until opaque and cooked thru.
Spoon over rice or alone. Garnish with pepper strips or diced pieces.