Thai Shrimp Curry
Thai red curry is a bit milder than the green. Combined with lots of aromatic herbs and shrimps, this curry is fragrant and well balanced with sweetness and heat - a crowd pleaser. If you make the sauce base ahead of time, it will keep refrigerated for a week. If it is too thick to poach the shrimp, add some water to thin it down.
Ingredients
- One 400 mL can coconut milk
- 1 tbsp (15 mL) red curry paste
- 1 cup (250 mL) chopped red onion
- 1 cup (250 mL) chopped canned tomatoes
- 2 tbsp (25 mL) fish sauce
- 1 tsp (5 mL) grated lime rind
- 1 tsp (5 mL) sugar
- 1 lb (500 g) shrimps, shelled
- 1/4 cup (50 mL) fresh basil, chopped
- 2 tbsp (25 mL) chopped fresh coriander
- 1 tbsp (15 mL) lime juice
- Salt and freshly ground pepper
Preparation
Step 1
1. Place coconut milk in a skillet and bring to boil. Boil for 8 to 10 minutes or until thick enough to coat a spoon. Stir in curry paste and continue to simmer until curry paste is fragrant, about 2 minutes. Add onion and simmer for 2 minutes. Add tomatoes, fish sauce, grated lime rind and sugar. Simmer for 15 minutes or until sauce is slightly thickened and fragrant.
2. Stir in shrimps. Simmer shrimps in sauce for 3 to 4 minutes or until pink and curled. Stir in basil, coriander and lime juice. Taste for seasoning, adding salt, pepper or lime juice as needed. Serve on a shallow platter with rice.
Serves 4
Autumn 2006