Shrimp Curry
Source of Recipe
from wwr
List of Ingredients
Shrimp Curry
2 cans (14 oz, 392 g each) coconut milk
2-3 Tbs (30-45 ml) red curry paste*
2 Tbs (30 ml) fish sauce*
2 Tbs (30 ml) brown sugar
1-2 lbs (450-900 g) medium shrimp, peeled
2-3 cups (500-750 ml) pineapple chunks
4 oz (125 g) snow peas (mangetouts), trimmed
1 red bell pepper (capsicum), cored, seeded, and
cut into thin strips
1 hot red or green chile pepper, seeded and
chopped (optional)
1 Tbs (30 ml) lime juice
Salt to taste
Whole fresh basil leaves, whole fresh mint leaves,
and chopped dry-roasted peanuts for garnish
Cooked white rice
* Available in finer supermarkets and Asian specialty shops
Carefully remove the lids from the cans of coconut milk without
shaking them. 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. 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. Stir in the remaining coconut milk,
fish sauce, and brown sugar and simmer for 5 minutes. Add the shrimp
and pineapple and bring back to a simmer over moderate heat. 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.
Garnish with whole basil leaves, mint leaves, and chopped peanuts and
serve with white rice. Serves 4 to 6.Recipe
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