Thai Shrimp Curry
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.
Makes 4 servings
|1||can (14 ounces) unsweetened coconut milk, divided|
|1||teaspoon Thai red curry paste|
|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)|
- 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.
- 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.
- 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.
Check out more recipes for Thai