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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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:
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.
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