thai coconut red curry with shrimp
(1 rating)
Some years ago my friend's son took us to dinner in Wrigglyville (Chicago) to a place called Joy Noodles. I had the best red curry there I have ever had. It took awhile but I duplicated the recipe. I got a start by finding maybe 12 recipes online and finding the common ingredients. This is most excellent, and my own recipe.
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(1 rating)
yield
4 -6
prep time
30 Min
cook time
10 Min
method
Saute
Ingredients For thai coconut red curry with shrimp
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1 clovegarlic minced
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1 Tbspolive oil
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1 tspfresh ginger minced
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1-3 tspred curry paste (1 for med-3 for hot)
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1 can14oz coconut milk (unsweet not lite)
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1/3 cwater
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1 tspsalt
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1 tsplemon juice
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2 tspfish sauce (important)
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1 tspbrown sugar
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1 lbfresh shimp peeled and deveined
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1/4 cchopped green onion for topping
How To Make thai coconut red curry with shrimp
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1Heat oil in a wok or a large frying pan. Add the garlic and saute'. Add the curry, ginger and the thicker cream from the top of the coconut milk and whisk a bit. Add the rest of the coconut milk, all the rest of the ingredients EXCEPT THE SHRIMP. Whisk again.
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2Bring to a slow boil and simmer for 7 minutes, stirring every now and then. Add the shrimp and simmer until shrimp begins to curl and turn pink. Shrimp will get tough if cooked too long...
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3Serve over hot Jasamine rice and garnish with green onion.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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