red shrimp curry

chia's Note:

i've made this with mussels and scallops too. or try a combo of all 3. this is a quick easy week night meal

• Total Time: 22 mins
• Prep Time: 10 mins
• Cook Time: 12 mins

Ingredients:

Servings: 4

• 1 tablespoon red curry paste
• 1 (13 ½ ounce) can unsweetened coconut milk
• 1 bottle clam juice (8 oz)
• 1 ½ lbs large shrimp , peeled and deveined
• 1⁄3; cup chopped fresh cilantro or 1⁄3; cup basil
• 1 lime , cut in 8 wedges
• salt and pepper
• cooked jasmine rice

Directions:

1. in a large skillet saute red curry paste over med-hi heat until fragrant, 1 minute add coconut milk and clam juice, stirring to dissolve paste.
2. boil until thickened, about 7 minutes.
3. add shrimp and cook until they turn pink 3-4 minutes.
4. stir in cilantro, add salt& pepper to taste.
5. serve over cooked rice and garnish each dish with 2 lime wedges.

Reviews

[Rita~]

To the milk and juice I added brown sugar. I used thai basil.And topped with crushed peanuts. This was very yummy.

[Two Socks]

I had much the same problems as lizeroo had in that the sauce did not thicken, even after some agressive boiling. I also think it needed more curry paste as the coconut milk came through more than did the red curry. I sauteed the shrimp with a tablespoon of chopped ginger and used coconut cream; not milk, and of course, cilantro. A good recipe, but needs some improvement.

[laura#2]

this was really easy to follow, but i omitted the clam juice, and i added shallots instead of cilantro and it came out great!