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Sausage and Chicken Gumbo
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Thai Shrimp Curry
Yield: Makes 4 servings
You'll find that shrimp curry is not difficult to prepare using curry paste purchased in a supermarket or Asian market. The red curry paste is less hot than the green, but can still be quite fiery.
Ingredients:
1
can (14 ounces) unsweetened coconut milk, divided
1
teaspoon Thai red curry paste
1/3
cup water
1
tablespoon brown sugar
1
tablespoon fish sauce
Peel of 1 lime, finely chopped
1
pound large raw shrimp, peeled and deveined
1/2
cup fresh basil leaves, thinly sliced
Hot cooked jasmine rice
Fresh pineapple wedges (optional)
1/2
cup unsalted peanuts (optional)
Preparation:
1.
Pour half of coconut milk into large skillet. Bring to a boil over medium heat, stirring occasionally. Cook 5 to 6 minutes; oil may start to rise to surface. Stir in curry paste. Cook and stir 2 minutes.
2.
Stir together remaining coconut milk and water. Add to skillet with brown sugar, fish sauce and lime peel. Cook over medium-low heat 10 to 15 minutes or until sauce thickens slightly.
3.
Add shrimp and basil; reduce heat to low. Cook 3 to 5 minutes or until shrimp turn pink and opaque. Serve over jasmine rice; garnish with pineapple and peanuts.
This recipe appears in:
Thai
