Recipe: Fragrant Stir Fried Shrimp with Basil (using curry, peppers and plum tomatoes)

FRAGRANT STIR FRIED SHRIMP WITH BASIL

2 tablespoons peanut oil, divided use
1 pound large shrimp, shelled and deveined, with tails on
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 firmly packed light brown sugar
1 cup basil leaves, rinsed and patted dry
Salt

In wok, heat 2 teaspoons of oil over high heat until hot but not smoking. Swirl to coat with oil. Add shrimp and stir-fry until just pink, about 2 minutes. Transfer to plate.

Heat remaining oil in wok. When it is hot but not smoking, add onion and curry paste and stir over moderate heat 1 to 2 minutes. Add pepper and stir-fry another 2 to 3 minutes. Return shrimp to wok, add tomatoes and stir-fry 1 more minute. Stir in fish sauce and sugar and toss well. Add basil and toss until just wilted. Serve at once.

*These ingredients can be found in the ethnic sections of groceries or in Asian food stores.

Makes 4 to 6 servings
Source: Newspaper article: Russian leaps continents with Latin, Pacific Rim cookbooks by Cathy Barber, Milwaukee Journal-Sentinel, June 2009 (adapted from a recipe by Anya von Bremzen)