HappyCook80's Recipe

Thai Coconut Shrimp Curry with Red Curry Paste

Category: Recipes

Thai Coconut Shrimp Curry with Red Curry Paste

2 tablespoons cooking oil
1 small onion, finely chopped
1 large clove garlic, finely minced
1 1/2 tablespoons red curry paste
1 13 1/2 ounce can unsweetened coconut milk
2 tablespoons fish sauce (nam pla)
1 stalk lemon grass, sliced in several pieces
1 teaspoon sugar
12 large or 24 small uncooked shrimp, shelled, deveined, but tails left on
2 kaffir lime leaves, finely sliced or 1 tablespoon grated lime zest 1 to 3 small red chilies, seeded and minced 10 basil leaves.

In a wok or deep pan, heat oil, add chopped onion and garlic, and fry until light golden. Add the curry paste and cook briefly. Gradually add half the coconut milk. Add fish sauce, lemon grass and sugar, stirring constantly. Mixture will begin to thicken.

Add shrimp and cook just until opaque. Add the rest of the coconut milk, lime leaves and chilies. Cook a few more minutes. Sprinkle on basil leaves and serve over steamed rice.
Serves 4 to 6.