My Favorite Thai Red Shrimp Curry
photo by KerfuffleUponWincle
- Ready In:
- 20mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 14.79 ml peanut oil
- 4 shallots, finely chopped
- 2 inch galangal, peeled and thinly sliced
- 2 garlic cloves, finely chopped
- 354.88 ml coconut milk, canned
- 59.14 ml coconut cream, canned
- 2 stalk lemongrass, snapped in half
- 44.37 ml fish sauce
- 29.58 ml chili sauce, hot
- 14.79 ml lime juice, fresh
- 14.79 ml brown sugar (optional)
- 236.59 ml bamboo shoot, canned, thinly sliced, drained, rinsed
- 24 shrimp, collasal, uncooked, shelled
- 29.57 ml garlic chives (garnish)
- 946.36 ml rice, jasmine, steamed
directions
- In a wok or large skillet, heat the oil and fry the shallots, galangal and garlic for 2 minutes.
- Add the coconut milk and cream, lemongrass, fish sauce, chili sauce, lime juice, sugar and bamboo shoots. Bring to a boil, then reduce heat and simmer 3 minutes.
- Next add the shrimp and simmer for 4 - 5 minutes.
- Once the shrimp have turned pink remove the curry from the stove top and pour over the rice, garnish with the chives and serve immediately.
Reviews
RECIPE SUBMITTED BY
I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend.
Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed.
A big thank you to everyone that has made my recipes... hope you enjoyed them.