Recipe by Dedee Royale
I love Thai cuisine and created this one just from what I had in my fridge. It’s a little spicy, but not overwhelming. It has a very unique flavor and got raves from everyone!
Top Review by Karen Elizabeth
This was a very tasty curry, the rum adds an interesting subtle flavour! I used a Thai Yellow Curry paste, which is mild to medium hot, often used for fish or shrimp curries. This was easily prepared and gave a quite robust but very enjoyable tomato based curry sauce, and it was ideal for two generous portions. Lovely, thank you, Dedee! Made for P-A-R--Y tag game.
- 453.59 g shrimp, peeled and deveined (26-30 count)
- 44.37 ml spiced rum
- 2.46 ml cajun seasoning (any kind will do)
- 29.58 ml oil
- 1 medium onion, chopped
- 29.58 ml oil
- 118.29 ml water
- 236.59 ml canned crushed tomatoes
- 78.07 ml Thai curry paste (I used "mild", available at supermarkets)
- 473.18 ml cooked jasmine rice, made with the proper amount of
- 473.18 ml fish stock or 473.18 ml fish bouillon cubes, dissolved in water
Directions See How It's Made
- Place shrimp in a medium bowl, add Rum and sprinkle with Cajun spice powder.
- Add 2 tablespoons oil and let marinate for 15 minutes.
- Meanwhile add 2 tablespoons oil in a skillet and sauté onion until tender.
- Add curry paste and water, mixing well.
- Remove shrimp from marinade and set aside.
- Stir in marinade and tomatoes to the skillet and cook for 5 minutes.
- Add shrimp and cook gently for 3-4 minutes. Don’t overcook or shrimp will be tough and rubbery.
- Serve over cooked Jasmine rice.