Red Curry Shrimp
Ingredients:
1 can (14 ounces) Coconut Milk
2 tablespoons Red Curry Paste
1 tablespoon brown sugar
1 pound large shrimp, peeled and deveined
1 cup assorted vegetables such as snap peas, bamboo shoots
and sliced red bell pepper
1/4 cup Thai basil (optional)
2 tablespoons Fish Sauce
Fresh red chiles, thinly sliced (optional)
Preparation:
1. Bring coconut milk to simmer in large skillet on medium heat. Stir in
curry paste and sugar until well blended; bring to boil. Reduce heat to
low; simmer 5 minutes.
2. Stir in shrimp and vegetables. Cook 3 to 5 minutes or just until shrimp
turn pink and vegetables are tender-crisp. Stir in basil and fish sauce.
3. Serve with cooked Jasmine Rice. Garnish with additional
basil and red chile slices, if desired.
Prep Time: 10 minutes
Cook Time: 15 minutes
Makes 4 servings.
Courtesy of Thai Kitchen.
 Bangkok |
 Asia's Gloden Triangle |