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!
- 2 (14 ounce) cans coconut milk
- 2 -3 tablespoons red curry paste
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 -2 lb medium shrimp, peeled
- 2 -3 cups pineapple chunks (I would definitely leave these out)
- 4 ounces snow peas, trimmed
- 1 red bell pepper, cored, seeded, and cut into thin strips
- 1 hot chili pepper, seeded and chopped (red or green) (optional)
- 1 tablespoon lime juice
- kosher salt
- 1 whole fresh basil leaf, whole fresh mint leaves
- chopped dry roasted peanuts (to garnish)
- cooked white fragrant jasmine rice
- Carefully remove the lids from the cans of coconut milk without shaking them.
- 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.
- 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.
- Stir in the remaining coconut milk, fish sauce, and brown sugar and simmer for 5 minutes.
- Add the shrimp (and pineapple, if you add it) and bring back to a simmer over moderate heat.
- 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.
- Garnish with whole basil leaves, mint leaves, and chopped peanuts and serve with white rice.
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.