red curry coconut shrimp
Very tasty red curry. I am not a huge fan of really spicy dishes and just 2 tsp. of red curry paste is just right for me. If you want more heat add more red curry. Instead of wasting the rest of the can of red curry paste I put the curry in an ice cube tray and froze it. I put a tsp. in each cup of the ice cube trays and froze it. I found these nice ice cube trays with lids on Amazon and I use them for tomato paste, ginger, and fresh herbs. I can pull them out and pop out just what I need.
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yield
4 to 6
prep time
5 Min
cook time
15 Min
method
Stove Top
Ingredients For red curry coconut shrimp
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1 Tbspolive oil
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4 clovegarlic minced
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1 lgshallot diced
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1 Tbspginger minced
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2 tspred curry paste
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14 ozcan coconut milk
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1/2 cfish stock or water
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1 Tbspeach soy sauce,fish sauce,lemon juice, and brown sugar
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1 lbshrimp peeled deveined and chopped into 1 inch pieces or leave whole
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1 cgreen onions chopped for garnish
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rice for serving
How To Make red curry coconut shrimp
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1Heat oil in large saute pan. Add the garlic, shallots, and ginger saute until softened. Add the red curry paste, coconut milk, and fish stock. Stir until well incorporated.
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2Add the rest of the ingredients except shrimp and green onion. Bring to a simmer and simmer 10 minutes until reduced and thickened a bit.
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3Add the shrimp and remove from heat. Let sit 5 minutes. Shrimp will cook fast. Serve over rice and garnish with green onions.
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