My Favorite - Red Shrimp Curry |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is my personal favorite curry. I adore red curry with shrimp. I have changed this dish to suit my taste buds. Another quick and easy to make dish, that never disappoints. I use collasal shrimps in this dish but you could use jumbo shrimps. It's a great meal served with rice but is just as nice served with cellaphane noodles. Ingredients:
1 tablespoon peanut oil |
4 shallots, finely chopped |
2 inches galangal, peeled and thinly sliced |
2 garlic cloves, finely chopped |
1 1/2 cups coconut milk, canned |
1/4 cup coconut cream, canned |
2 stalks lemongrass, snapped in half |
3 tablespoons fish sauce |
2 tablespoons chili sauce, hot |
1 tablespoon lime juice, fresh |
1 tablespoon brown sugar (optional) |
1 cup bamboo shoot, canned, thinly sliced, drained, rinsed |
24 shrimp, collasal, uncooked, shelled |
1/8 cup garlic chives (garnish) |
4 cups rice, jasmine, steamed |
Directions:
1. In a wok or large skillet, heat the oil and fry the shallots, galangal and garlic for 2 minutes.
2. Add the coconut milk and cream, lemongrass, fish sauce, chili sauce, lime juice, sugar and bamboo shoots. Bring to a boil, then reduce heat and simmer 3 minutes.
3. Next add the shrimp and simmer for 4 - 5 minutes.
4. Once the shrimp have turned pink remove the curry from the stove top and pour over the rice, garnish with the chives and serve immediately.
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