thai coconut red curry with shrimp
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.
prep time
30 Min
cook time
10 Min
method
Saute
yield
4-6 serving(s)
Ingredients
- 1 clove garlic minced
- 1 tablespoon olive oil
- 1 teaspoon fresh ginger minced
- 1-3 teaspoon red curry paste (1 for med-3 for hot)
- 1 can 14oz coconut milk (unsweet not lite)
- 1/3 cup water
- 1 teaspoon salt
- 1 teaspoon lemon juice
- 2 teaspoons fish sauce (important)
- 1 teaspoon brown sugar
- 1 pound fresh shimp peeled and deveined
- 1/4 cup chopped green onion for topping
How To Make thai coconut red curry with shrimp
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Step 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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Step 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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Step 3Serve over hot Jasamine rice and garnish with green onion.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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