Thai Red Curry Shrimp

"This is spicy, but very good. Most asian markets sell lime leaves."
 
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Ready In:
25mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Rinse shrimp. Cut one pepper into rings, then mash with a mortar and pestle to form a paste. Cut oher pepper into thin strips.
  • Heat 2/3 cup coconut milk in a skillet over high heat. When it is almost boiling, spoon out 1 tablespoon and reserve. Reduce remaining cream for a few minutes until it's think and bubbly. Add curry paste and stir over med-high heat for a few minutes, until mixture is thick.
  • Increse heat to high and add remaining coconut milk, stirring well. Add sugar. Add shrimp and stir frequently for about 5 minutes.
  • Stir in crushed chilies and lime leaves. Stir about 30 seconds and then add basil leaves and strips of pepper. Stir well to wilt basil, then turn off heat.
  • Transfer to serving dish and dribble remaining coconut milk over top. Serve with rice.

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Reviews

  1. This was fantastic and very easy. I added some veggies to this recipe (1 red pepper, 2 zucchini). I cut back the sugar to 1 tbsp. as well.
     
  2. I didn't have any lime leaves or hot peppers, but it still turned out very good (I used half a can of *very* spicy red curry paste). It is nice & fast too.
     
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RECIPE SUBMITTED BY

I live in Minneapolis with my husband and our dog Dexter. We just got married in Oct. of 2006 and live in an old house that we remodeled ourselves and turned into a duplex. He's a med student and is just starting his residency in family practice. I'm an adult mental health case manager. My job is super-stressful and takes up most of the brain power that I have in a day, but cooking is relaxing to me, and I love trying new combinations of foods. <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
 
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