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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Summertime brings both the ocean & the green tailed river shrimp here. I Love curried shrimp in all its variations. Received this recipe in an email from gourmet-recipes-from-around-the-world, thank you Myrtle Killian! Serve with fluffy steamed rice or fresh naan bread with fresh chopped peppers (bird, fish, thai) & plenty of Thai basil. Ingredients:
15 green chili peppers |
3 pieces galangal, sliced |
1 teaspoon coriander root, chopped |
1 teaspoon caraway seed, chopped |
1 teaspoon lime zest |
2 tablespoons lemongrass, sliced |
1/2 teaspoon nutmeg |
7 garlic cloves |
1/4 red onion (small) |
1 teaspoon shrimp paste |
2 1/4 cups coconut milk |
3 tablespoons fish sauce |
1/2 tablespoon sugar |
3/4 kg shrimp, cleaned and shelled |
3/4 cup sweet peas |
3 green chili peppers |
10 basil leaves |
Directions:
1. Pound all ingredients of curry paste until smooth.
2. Heat half a cup of coconut milk until the oil comes out.
3. Stir-fry the curry paste for a while.
4. Add fish sauce and sugar.
5. Add shrimp and fry.
6. Add the remaining coconut milk and let it boil.
7. Add sweet peas and green chili peppers and boil for a few minutes.
8. Add basil and remove from heat.
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