Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large wok or saute pan, heat the oil over medium-high heat. add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes. add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute. stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil. simmer until thickened slightly, about 2 minutes. add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes. remove from the heat and stir in the basil and cilantro. serve over jasmine rice, garnished with cilantro sprigs.

Target recipe: place the first 3 ingredients in a food processor, and process until minced. add lime juice, fish sauce, and tofu; pulse until blended. heat oil in a small skillet over medium heat; sauté ginger and garlic 2 minutes. add to shrimp mixture, and pulse until combined. add onions and chopped cilantro, and pulse 3 to 4 times. spoon into a bowl; cover and chill 1 hour. garnish dip with additional shrimp, lime/lemon wedges, and cilantro sprig, if desired.