Wednesday, April 18, 2012

Thai Red Curry Shrimp

Kate, if you're reading this, don't waste your time.  You'll hate this recipe.  But for those of you who actually like red curry paste and coconut milk, read on!

This is my new favorite recipe.

Thai Red Curry Paste

1 TBS canola oil
1/2 c diced onion
1-2 TBS red curry paste
3 tsp brown sugar
1 lb medium shrimp, peeled and deveined (I used frozen, and thawed them first)
1 c green beans, cut into 1 1/2 in pieces (Again, I used frozen)
7 oz coconut milk (or use light for less fat)
1 tsp fish sauce or oyster sauce
3 tsp lime juice
1/4 c chopped green onions
4-6 TBS chopped fresh basil
2 c cooked brown rice

1. Heat oil in a large skillet over medium-high heat.  Add onion and curry paste and saute` until onion softens, about 3 minutes, stirring occasionally.  Stir in sugar.  Add shrimp; saute` 3-4 minutes or until shrimp are pink and opaque, stirring frequently.  Add green beans.  Stir in coconut milk, fish sauce, and lime juice.
2. Reduce heat to simmer, and cover.  Cook until green beans are tender, about 5 minutes.  Remove from heat; stir in green onions and basil. Serve over hot rice.

I tweaked things to my liking, like leaving out the basil and adding the beans before the shrimp (can't stand tough beans and especially can't stand tough shrimp!), but it is a great recipe.  It's not as intimidating as it looks.  Give it a try.


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