Yellow Curry with Shrimp

I've been struggling between ordering take-out from my favorite businesses to support them right now, and wanting to be fiscally responsible. With that at the top of my mind, I decided I should just try to make my favorite foods and I'll treat myself once a week to a takeout item. Also still very much into the one pot meals right now.

This week, in addition to the pot roast, I wanted to be more adventurous and try to make Thai food. Luckily for me, the international aisle at the grocery store is well stocked so I was able to get coconut milk and curry paste. That along with a few vegetables, frozen shrimp, and pantry staples, I made a delicious yellow curry with shrimp that was much easier than I thought.

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Yellow Curry with Shrimp
Ingredients
vegetable oil
2 garlic cloves, minced
1/2 yellow onion, sliced
1 each red, yellow, and orange pepper sliced
1 jalapeño pepper, sliced and deseeded
1/2 baked potato, cubed (optional)
3 tablespoons yellow curry paste
1 can coconut milk
3 tablespoons garlic chili paste
3 tablespoons brown sugar
1 pound shrimp, deveined and peeled
prepared rice or quinoa (optional)

Instructions
In a 4 quart sauté pan over medium heat, add two swirls around the pan worth of oil. Add in the minced garlic and let toast for a few minutes until fragrant. Add in the onion and peppers and cook for a few minutes to soften. Add in the curry paste and stir around to coat vegetables. Add in the coconut milk, garlic chili paste and brown sugar and bring to a boil. If using a potato, add the cubes in now. Once boiling add in the shrimp and cook until shrimp have cooked through, about three minutes. Once everything is cooked, spoon over rice or quinoa and enjoy.

Happy Eating!