Asian Mint's Thai Red Curry With Shrimp |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Dallas' Asian Mint chef-owner Nikky Phinyawatana says the essence of Thai cooking is the sweet/salty/spicy/sour balance which is exemplified in this really delicious dish. By way of the Dallas Morning News. Ingredients:
2 cups coconut milk (divided use) |
1 tablespoon red curry paste (mae ploy) |
1/2 lb medium shrimp, peeled and deveined |
1 cup water (less for a thick curry) |
2 cups canned bamboo shoots, drained |
2 tablespoons sugar |
1 teaspoon paprika |
2 tablespoons thai fish sauce |
1 teaspoon thai fish sauce |
1/4 teaspoon salt (or to taste) |
1/4 red bell pepper, sliced |
1/4 green bell pepper, sliced |
1/3 cup asian sweet basil |
steamed rice |
Directions:
1. In a large pot, bring half the coconut milk to a slow boil, stirring constantly. Add the curry paste and shrimp, stir well, and cook until done, about 5 minutes.
2. Add the remaining coconut milk, water, bamboo shoots, sugar, paprika and fish sauce, and bring to a boil slowly.
3. Add salt.
4. Add bell peppers and basil leaves, and remove from heat. Serve immediately over steamed rice.
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