My Favorite Thai Red Shrimp Curry
By
Baby Kato
@BabyKato
7
Another quick and easy to make dish, that never disappoints. I use colossal sized shrimps in this dish but you could use jumbo shrimps.
It's a great meal served with rice but is just as nice served with cellophane noodles.
You may substitute ginger for the galanga root.
Ingredients
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·1 tablespoon peanut oil
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·4 shallots, finely chopped
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·2 inches galangal, peeled and thinly sliced
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·2 garlic cloves, finely chopped
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·2 - 3 tbsp red curry paste
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·1 1⁄2 cups coconut milk, canned
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·1⁄4 cup coconut cream, canned
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·2 stalks lemongrass, snapped in half
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·3 tablespoons fish sauce
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·2 tablespoons chili sauce, hot
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·1 tablespoon lime juice, fresh
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·1 tablespoon brown sugar (optional)
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·1 cup bamboo shoot, canned, thinly sliced, drained, rinsed
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·24 shrimp, collasal, uncooked, shelled
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·1⁄8 cup garlic chives (garnish)
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·4 cups rice, jasmine, steamed
How to Make My Favorite Thai Red Shrimp Curry
- In a wok or large skillet, heat the oil and fry the shallots, galanga root, garlic and curry paste for 2 minutes.
- Add the coconut milk and cream, lemongrass, fish sauce, chili sauce, lime juice, sugar and bamboo shoots.
- Bring to a boil, then reduce heat and simmer 3 minutes.
- Next add the shrimp and simmer for 4 - 5 minutes.
- Once the shrimp have turned pink remove the curry from the stove top and pour over the rice, garnish with the chives and serve immediately.