Thai Shrimp Curry
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 2 (793.78 g) can coconut milk
- 29.58-44.37 ml red curry paste
- 29.58 ml fish sauce
- 29.58 ml brown sugar
- 453.59-907.18 g medium shrimp, peeled
- 473.18-709.77 ml pineapple chunks (I would definitely leave these out)
- 113.39 g 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)
- 14.79 ml lime juice
- kosher salt
- 1 whole fresh basil leaf, whole fresh mint leaves
- chopped dry roasted peanuts (to garnish)
- cooked white fragrant jasmine rice
directions
- 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.
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RECIPE SUBMITTED BY
spatchcock
United States
bok bok, bok bok bok bok.