Prep 5 mins
Cook 15 mins
This is my personal favorite curry. I adore red curry with shrimp. I have changed this dish to suit my taste buds. Another quick and easy to make dish, that never disappoints. I use collasal shrimps in this dish but you could use jumbo shrimps. It's a great meal served with rice but is just as nice served with cellaphane noodles.
- 1 tablespoon peanut oil
- 4 shallots, finely chopped
- 2 inches galangal, peeled and thinly sliced
- 2 garlic cloves, finely chopped
- 1 1⁄2 cups coconut milk, canned
- 1⁄4 cup coconut cream, canned
- 2 stalks lemongrass, snapped in half
- 3 tablespoons fish sauce
- 2 tablespoons chili sauce, hot
- 1 tablespoon lime juice, fresh
- 1 tablespoon brown sugar (optional)
- 1 cup bamboo shoot, canned, thinly sliced, drained, rinsed
- 24 shrimp, collasal, uncooked, shelled
- 1⁄8 cup garlic chives (garnish)
- 4 cups rice, jasmine, steamed
- In a wok or large skillet, heat the oil and fry the shallots, galangal and garlic for 2 minutes.
- Add the coconut milk and cream, lemongrass, fish sauce, chili sauce, lime juice, sugar and bamboo shoots. Bring to a boil, then reduce heat and simmer 3 minutes.
- Next add the shrimp and simmer for 4 - 5 minutes.
- Once the shrimp have turned pink remove the curry from the stove top and pour over the rice, garnish with the chives and serve immediately.
I could have eaten the whole pot! It was sooooo good ~ I added water chestnuts, and about 1/8 teaspoon red pepper flakes, and garnished with chives and cilantro. Made for Newest Tag (now Rookie Recipes!)
While this is tasty, there is nothing in the list of ingredients that makes it a curry. No curry paste, no typical curry spices (cumin, coriander, cayenne, turmeric, cardamom). I added a TB of red curry paste to it to make it actually taste like curry.