Oct 15, 2012
Using a full can of coconut milk makes this quick and easy shrimp curry decadent. Add the Thai curry paste to taste, adding more for a fiery kick!
About 20 large shrimp, peeled and deveined
1 to 2 tbsp. coconut oil or vegetable oil
1 red pepper, chopped
1 medium shallot, diced
1 garlic clove, finely chopped
2 tsp. fresh chopped ginger
1 to 2 tbsp. Thai red curry paste, or to taste
1 (14 ounce) can diced tomatoes
1 (14 ounce) can coconut milk
Salt and freshly ground pepper, to taste
Juice of 1 lime
1/4 cup chopped cilantro or Thai basil
1/2 cup unsweetened coconut, toasted, to garnish
Steamed jasmine rice, for serving
Heat skillet over medium heat to medium high heat. Add oil. When oil is hot. Add the red pepper and shallot and cook, stirring, until vegetables start to soften, about 2 minutes. Add garlic and ginger, cook until soft, about another 1 minute. Add curry paste, cook, stirring, about 1 to 2 minutes.
Add the tomatoes and coconut milk. Season with salt and pepper. Bring to boil and then reduce to a simmer. Let cook until sauce reduces and thickens and flavours start to marry, about 5 to 10 minutes.
Add shrimp and stir. Cook until the shrimp start to turn pink and curl, and just cooked through. About 4 to 5 minutes, depending on size of the shrimp. Do not over cook or shrimp will be rubbery.
Add lime juice and cilantro and stir. Garnish with toasted coconut. Serve with jasmine rice.
Yield: 4 servings.