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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