Total Time
50mins
Prep 15 mins
Cook 35 mins

Have had a hankering for Thai shrimp curry, lately. This was slated to be my choice tonight, but alas, I only had one can of coconut milk! So I'm saving it here to make later. This came from a reputable source, though, so proceed without fear!

Ingredients Nutrition

Directions

  1. Carefully remove the lids from the cans of coconut milk without shaking them.
  2. Spoon about 1 cup of the thick (or even solid) "cream" from the tops of the cans and place in a large, heavy pot with the red curry paste.
  3. Bring to a boil over high heat and cook, stirring frequently, until the cream separates into colored oil and coconut solids, about 8 to 10 minutes.
  4. Stir in the remaining coconut milk, fish sauce, and brown sugar and simmer for 5 minutes.
  5. Add the shrimp (and pineapple, if you add it) and bring back to a simmer over moderate heat.
  6. Cook until the shrimp is almost done, 3 to 4 minutes, and add the snow peas, bell pepper, and optional hot pepper. Cook until the vegetables are crisp-tender, about 2 minutes. Remove from the heat and stir in the lime juice and adjust the seasoning with salt if necessary.
  7. Garnish with whole basil leaves, mint leaves, and chopped peanuts and serve with white rice.
Most Helpful

This was very good. I used the pineapple for the taste contrast. I added two serrano peppers instead of a single pepper. I also used some Prik Bon to add a little heat.

Oat57 February 24, 2007