Thai Shrimp in Curried Coconut Sauce
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The Runner-Up recipe of 2000, in the San Francisco Chronicle, from Tim Hanni.
- Ready In:
- 25mins
- Serves:
- Units:
Nutrition Information
6
People talking
ingredients
- 1 (13 1/2 ounce) can coconut milk
- 1⁄2 teaspoon Thai red curry paste
- 1 garlic clove, finely chopped
- 1 tablespoon finely grated fresh ginger
- 3 tablespoons nam pla (Thai fish sauce)
- 2 limes
- 1 lb shrimp, peeled and deveined or 1 lb scallops
- 1 cup cubed cubed ripe mango (such as a Manila or Champagne mango)
- 1⁄3 cup finely chopped cilantro
- 1 teaspoon unseasoned rice vinegar
directions
- Combine the coconut milk, curry paste, garlic, ginger, 2 tablespoons of the nam pla and the juice of 1 lime in a saucepan. Cook over medium heat for about 5 minutes. Add the shrimp and simmer for 5 minutes, until they turn pink and are cooked through. Add the mango and cilantro. Stir in the remaining 1 tablespoon nam pla, the juice of the second lime and the rice vinegar.
- Serve this soup-like curry in shallow bowls with steamed jasmine rice on the side.
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RECIPE MADE WITH LOVE BY
@evelynathens
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@evelynathens
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"The Runner-Up recipe of 2000, in the San Francisco Chronicle, from Tim Hanni."
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I was in two minds about the mango, but it did make it, DH said 100% fabulous! Served on couscous to drink up all the marvellous sauce, if we ate this in a restaurant we'd be going back there :) Fabulous Evelyn, thank you, made for ZWT9, Hot Pink Panthers On The Prowl
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Not bad, however the juice of 2 limes was over-powering. I'd recommend 1/2 to 1 lime for the whole recipe, rather than the two. Also, if you like heat, you'll probably want to double the 1/2 tsp of red curry paste recommended. Going to try this again with these modifications as I do love Thail foods like this.
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Sorry folks but this was not what Thai food means at our house. It was pretty bland. I added some extra fish sauce at table to make it saltier but still everyone left most of it on their plates. I followed the recipe exactly with the exception of using frozen mango.
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