Thai Red Shrimp Curry
This dish is a delicious example of the complex flavours that are the hallmark of those famous Thai curries. Red curry paste is most often used with seafood dishes.
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Ingredients
- 3 cups coconut milk
- 3 tablespoon red curry paste
- 2 tablespoon fish sauce
- 2 dried red chiles, broken and seeded
- 1½ lbs large shrimp, shelled with tails left on
- 4 fresh lime leaves torn in half (substitute dried or frozen lime leaves, fresh Thai basil or even mint)
- ¼ cup fresh cilantro, chopped
- 2 limes, cut in wedges
Instructions
- Set a wok or deep pan over high heat and add coconut milk.
- When the milk is warm add the curry paste and gently whisk to blend in. Bring to a slow boil then reduce heat to low and simmer the sauce for 5 minutes.
- Add the shrimp and lime leaves. Cook, stirring, until the shrimp are just cooked through, 2-3 minutes.
- Transfer the curry to a large serving bowl. Remove the chile pieces or warn guests not to eat them. Sprinkle with cilantro and garnish with lime wedges.