Thai Shrimp in Curried Coconut Sauce |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
The Runner-Up recipe of 2000, in the San Francisco Chronicle, from Tim Hanni. 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:
1. 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.
2. Serve this soup-like curry in shallow bowls with steamed jasmine rice on the side.
|
|