Thai Shrimp Curry

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Thai Shrimp Curry."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/thai-shrimp-curry-a-recipe.htm>  03 December 2008.

Thai Shrimp Curry Photo
Thai Shrimp Curry
Yield: Makes 4 servings
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You'll find that shrimp curry is not difficult to prepare using curry paste purchased in a supermarket or Asian market. The red curry paste is less hot than the green, but can still be quite fiery.
Ingredients:
1
can (14 ounces) unsweetened coconut milk, divided

1
teaspoon Thai red curry paste

1/3
cup water

1
tablespoon brown sugar

1
tablespoon fish sauce

Peel of 1 lime, finely chopped

1
pound large raw shrimp, peeled and deveined

1/2
cup fresh basil leaves, thinly sliced

Hot cooked jasmine rice

Fresh pineapple wedges (optional)

1/2
cup unsalted peanuts (optional)



Preparation:
1.
Pour half of coconut milk into large skillet. Bring to a boil over medium heat, stirring occasionally. Cook 5 to 6 minutes; oil may start to rise to surface. Stir in curry paste. Cook and stir 2 minutes.

2.
Stir together remaining coconut milk and water. Add to skillet with brown sugar, fish sauce and lime peel. Cook over medium-low heat 10 to 15 minutes or until sauce thickens slightly.

3.
Add shrimp and basil; reduce heat to low. Cook 3 to 5 minutes or until shrimp turn pink and opaque. Serve over jasmine rice; garnish with pineapple and peanuts.





This recipe appears in: Thai