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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Have had a hankering for Thai shrimp curry, lately. This was slated to be my choice tonight, but alas, I only had one can of coconut milk! So I'm saving it here to make later. This came from a reputable source, though, so proceed without fear! Ingredients:
2 (14 ounce) cans coconut milk |
2 -3 tablespoons red curry paste |
2 tablespoons fish sauce |
2 tablespoons brown sugar |
1 -2 lb medium shrimp, peeled |
2 -3 cups pineapple chunks (i would definitely leave these out) |
4 ounces 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) |
1 tablespoon 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:
1. Carefully remove the lids from the cans of coconut milk without shaking them.
2. 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.
3. 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.
4. Stir in the remaining coconut milk, fish sauce, and brown sugar and simmer for 5 minutes.
5. Add the shrimp (and pineapple, if you add it) and bring back to a simmer over moderate heat.
6. 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.
7. Garnish with whole basil leaves, mint leaves, and chopped peanuts and serve with white rice.
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