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Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
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
