Total Time
45mins
Prep 15 mins
Cook 30 mins

I got this recipe from my wonderful SIL. Most of the sauce can be done up to a day ahead of time, with the poaching of the shrimp and herbs left to the end. The sauce can be frozen quite successfully. I served this with long grain rice to soak up the wonderful juices

Ingredients Nutrition

Directions

  1. Place coconut milk in skillet and boil for 8 - 10 minutes.
  2. Stir in curry paste and simmer for 2 minutes.
  3. Add onion and simmer for 2 minutes.
  4. Add tomatoes, fish sauce, lime rind and sugar. Simmer for 15 minutes. (Can be done ahead of time.).
  5. Stir in shrimp and poach till done, 3 - 4 minutes.
  6. Stir in basil, cilantro and lime juice.

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