Red shrimp curry

Like all Thai curries Red shrimp curry, this one has as its base a paste of chiles and spices and a sauce of coconut milk.
  • 2 tbsp vegetable oil
  • 1 garlic clove, chopped finely
  • 1 tbsp red curry paste (see below)
  • scant 1cup coconut milk
  • 2 tbsp Thai fish sauce
  • 1 tsp sugar
  • 12 large raw shrimp, deveined
  • 2 kaffir lime leaves, shredded finely
  • 1small fresh red chile. deseeded and
  • sliced thinly
  • 10 leaves Thai basil or ordinary basil
  • Red curry paste
  • 3 dried long red chiles
  •  ground coriander ½tsp
  •  ground cumin ¼ tsp
  •  ½ tsp ground black pepper
  • 2 garlic cloves, chopped
  • 2 lemongrass stalks, chopped
  • 1 kaffir lime leaf, chopped finely
  • 1tsp grated fresh gingerroot or galangal
  • 1 tsp shrimp paste (optional)
  • ½ tsp salt
Red shrimp curry
1. Make the red curry paste. Put all the ingredients in a blender or spice grinder and blend to a smooth paste, adding a little water if necessary. Alternatively, pound the ingredients using a mortar and pestle until smooth. Set aside.
2. Heat the oil in a wok or skillet until almost smoking Add the chopped garlic and fry until golden. Add 1 tablespoon of the curry paste and cook, stirring constantly, for a further minute. Add half the coconut milk, the fish sauce, and the sugar. Stir well until the mixture has thickened slightly.
3. Add the shrimp and simmer for 3-4 minutes until they turn color. Add the remaining coconut milk, the lime leaves, and fresh red chile. Cook for another 2-3 minutes until the shrimp are just tender.
4. Add the basil leaves and stir until wilted. Transfer to a warmed serving dish and serve immediately.

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