Thai Red Curry Shrimp

mplsgirl's Note:

This is spicy, but very good. Most asian markets sell lime leaves.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 lb medium shrimp
• 2 hot peppers (like serrano)
• 1 cup rich coconut milk
• 2 tablespoons red curry paste
• 2 teaspoons sugar
• 8 fresh lime leaves, finely slivered
• 1/2 cup basil leaves

Directions:

1. Rinse shrimp. Cut one pepper into rings, then mash with a mortar and pestle to form a paste. Cut oher pepper into thin strips.
2. Heat 2/3 cup coconut milk in a skillet over high heat. When it is almost boiling, spoon out 1 tablespoon and reserve. Reduce remaining cream for a few minutes until it's think and bubbly. Add curry paste and stir over med-high heat for a few minutes, until mixture is thick.
3. Increse heat to high and add remaining coconut milk, stirring well. Add sugar. Add shrimp and stir frequently for about 5 minutes.
4. Stir in crushed chilies and lime leaves. Stir about 30 seconds and then add basil leaves and strips of pepper. Stir well to wilt basil, then turn off heat.
5. Transfer to serving dish and dribble remaining coconut milk over top. Serve with rice.

Reviews

[DeAnna Owens]

This was fantastic and very easy. I added some veggies to this recipe (1 red pepper, 2 zucchini). I cut back the sugar to 1 tbsp. as well.

[Chef #328289]

I didn't have any lime leaves or hot peppers, but it still turned out very good (I used half a can of *very* spicy red curry paste). It is nice & fast too.