Thai Shrimp Curry

Submitted by Abby Girl

"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"

 

• Ready In: 45mins
• Ingredients: 12
• Serves: 6

ingredients

• 1 -400 ml coconut milk
• 1 tablespoon curry paste
• 1 cup red onion, chopped
• 1 cup canned tomato, chopped
• 2 tablespoons fish sauce
• 1 teaspoon lime rind, grated
• 1 teaspoon sugar
• 500 g large shrimp (1 lb)
• 1⁄4 cup basil, chopped
• 2 tablespoons cilantro, chopped
• 1 tablespoon lime juice
• salt and pepper

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.