Stir-fried Shrimp with Basil

• from: News and Observer, April 2000

• 2 tablespoons peanut or other oil, divided
• 1 pound large shrimp, shelled and deveined
• 1 small onion, halved and thinly sliced
• 2 tablespoons red curry paste
• 1 medium red bell pepper, cut into thin strips
• 3/4 cup chopped seeded plum tomatoes
• 2 tablespoons Asian fish sauce
• 1 & 1/2 teaspoons light brown sugar
• 1 cup fresh basil leaves, rinsed and patted dry

• 1. In a wok or frying pan, heat 2 teaspoons oil over high heat till hot but not smoking. Swirl wok to coat with oil. Add shrimp and stir-fry about two minutes till just pink. Remove to a plate.
• 2. Heat 1 & 1/2 tablespoons oil in the wok. Add onion and curry paste and stir over moderate heat for one to two minutes. Add pepper and stir-fry for two to three minutes.
• 3. Return shrimp to the wok and stir in the tomatoes. Stir fry for one minute. Stir in fish sauce and sugar and toss well. Add basil and toss till just wilted.
• 4. Serve over Jasmine rice.

6 servings Per serving: 10 gm fat, 199 calories, 149 mg cholesterol, 6 gm carbohydrates, 1 gm fiber, 17 gm protein, 834 mg sodium.