cook shrimp curry

Cook Shrimp Curry

• You'll find that shrimp curry is not difficult to prepare using curry paste purchased in a supermarket or Asian market. The red curry paste is less hot than the green, but can still be quite fiery.

INGREDIENTS:

• 1can (14 ounces) unsweetened coconut milk, divided
• 1teaspoon Thai red curry paste
• 1/3cup water
• 1tablespoon brown sugar
• 1tablespoon fish sauce
• Peel of 1 lime, finely chopped
• 1pound large raw shrimp, peeled and deveined
• 1/2cup fresh basil leaves, thinly sliced
• Hot cooked jasmine rice
• Fresh pineapple wedges (optional)
• 1/2cup unsalted peanuts (optional)

PREPARATION: 

• Pour half of coconut milk into large skillet. Bring to a boil over medium heat, stirring occasionally. Cook 5 to 6 minutes; oil may start to rise to surface. Stir in curry paste. Cook and stir 2 minutes.
• Stir together remaining coconut milk and water. Add to skillet with brown sugar, fish sauce and lime peel. Cook over medium-low heat 10 to 15 minutes or until sauce thickens slightly.
•  Add shrimp and basil; reduce heat to low. Cook 3 to 5 minutes or until shrimp turn pink and opaque. Serve over jasmine rice; garnish with pineapple and peanuts.

PREPARATION: 

• Pour half of coconut milk into large skillet. Bring to a boil over medium heat, stirring occasionally. Cook 5 to 6 minutes; oil may start to rise to surface. Stir in curry paste. Cook and stir 2 minutes.
• Stir together remaining coconut milk and water. Add to skillet with brown sugar, fish sauce and lime peel. Cook over medium-low heat 10 to 15 minutes or until sauce thickens slightly.
• 3Add shrimp and basil; reduce heat to low. Cook 3 to 5 minutes or until shrimp turn pink and opaque. Serve over jasmine rice; garnish with pineapple and peanuts.