red curry - shrimp stew
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I recently purchased some excellent red curry paste; it was fragrant and very hot. This got me experimenting on all sorts of curry treats. My husband's favorite so far, is this stew, I hope you will enjoy it also. Please adjust the curry paste in this dish to your personal liking; as all curry pastes do not have the same degree of heat.
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yield
4 serving(s)
prep time
30 Min
cook time
30 Min
method
Stir-Fry
Ingredients For red curry - shrimp stew
- SHRIMP
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20jumbo or extra large shrimp
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1/2 tspsea salt, fine
- RICE
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1 crice, basmati or jasmine rice
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1/4 tspsea salt, fine
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1 1/2 cwater, cold
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1/2 ccoconut milk or cream, unsweetened
- STEW
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3 clovefresh garlic, finely minced
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1 1/2inches fresh ginger, finely minced
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4 stalkfresh lemon grass, soft white core (only) , finely minced
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3fresh green onions (scallion), white parts minced, green sliced for garnish
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2 1/2 Tbspolive oil
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1/2 tspsesame oil
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1/2fresh red bell pepper, sliced 1/2 inch pieces
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1/2fresh yellow bell pepper, sliced 1/2 inch pieces
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1/2 cfresh green beans, thinly sliced
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1/2 cfresh carrot, thinly sliced
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2 - 2 1/2 Tbspred curry paste + 1 tbsp olive oil
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1 1/2 ccoconut milk or cream
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1 1/2 cchicken broth or stock
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1 cwater
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2dried lime leaves, or 2 tsp lime rind, finely minced
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2 - 3 Tbspbrown sugar, or to taste
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salt and pepper, to taste
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1fresh lime, juiced
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1/2 bunchfresh cilantro, coarsely chopped
- GARNISHES
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green onion, see above please
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1/2 bunchcilantro, finely sliced
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2limes, quartered
- ADDITIONAL GARNISHES
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toasted coconut,
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candied ginger, shredded
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salty peanuts, coarsely chopped
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red pepper flakes
How To Make red curry - shrimp stew
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1Rice Add water, coconut milk and salt to a small pot, cover pot with lid and place on high heat until it boils. Add rice, stirring well; once it starts to boil, cover with lid and reduce heat to lowest setting. Cook for 15 minutes, until all the water is absorbed, then remove from heat and set aside until needed. Shrimp Peel and clean shrimps. Then salt and set aside until needed.
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2Now place a large pot on medium high heat, add the olive and sesame oils. Once the oil is heated add the minced garlic, ginger, lemongrass and sliced green onions (white part only) and cook for 4 - 5 minutes, stirring often. Next add the sweet peppers, green beans and carrots to the pot and cook 5 - 6 minutes, stir often.
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3Now add the red curry paste and 1 tbsp of oil, to the pot and stir until the curry has broken down, about 3 - 5 minutes. This allows the flavors in the curry to develop. Everything should be completely coated in the curry paste.
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4Now, slowly add the coconut milk, chicken broth, water, brown sugar and lime leaves to the pot, stirring until well blended. Lower heat to low and add the salted shrimp, cooking 12 - 15 minutes. Stir occasionally. Take off heat and add half the prepared cilantro and the juice of 1 lime. Blend well and season with salt and pepper to taste.
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5When serving; add the rice first then the curried stew and garnish with the remainder of the cilantro and 2 quarter wedges of lime in each bowl. Allow guests to choose from the additional garnishes as desired.
- 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!
Categories & Tags for Red Curry - Shrimp Stew:
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