Thai Shrimp Curry
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Thai Shrimp Curry
YIELD Makes 4 servings
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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:
- 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.
This recipe appears in:
Thai
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