my favorite thai red shrimp curry
This is my personal favorite shrimp curry. I just adore red curry with shrimp. 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.
prep time
5 Min
cook time
15 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- - 1 tablespoon peanut oil
- - 4 shallots, finely chopped
- - 2 inches galangal, peeled and thinly sliced
- - 2 garlic cloves, finely chopped
- - 2 - 3 tbsp red curry paste
- - 1 1⁄2 cups coconut milk, canned
- - 1⁄4 cup coconut cream, canned
- - 2 stalks lemongrass, snapped in half
- - 3 tablespoons fish sauce
- - 2 tablespoons chili sauce, hot
- - 1 tablespoon lime juice, fresh
- - 1 tablespoon brown sugar (optional)
- - 1 cup bamboo shoot, canned, thinly sliced, drained, rinsed
- - 24 shrimp, collasal, uncooked, shelled
- - 1⁄8 cup garlic chives (garnish)
- - 4 cups rice, jasmine, steamed
How To Make my favorite thai red shrimp curry
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Step 1In a wok or large skillet, heat the oil and fry the shallots, galanga root, garlic and curry paste for 2 minutes.
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Step 2Add the coconut milk and cream, lemongrass, fish sauce, chili sauce, lime juice, sugar and bamboo shoots.
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Step 3Bring to a boil, then reduce heat and simmer 3 minutes.
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Step 4Next add the shrimp and simmer for 4 - 5 minutes.
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Step 5Once the shrimp have turned pink remove the curry from the stove top and pour over the rice, garnish with the chives and serve immediately.
- 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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