Thai Shrimp in Curried Coconut Sauce

“The Runner-Up recipe of 2000, in the San Francisco Chronicle, from Tim Hanni.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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