baan taling naam's coconut curried prawns

Categories
Asian
Seafood
Main dish
Yield
4 servings
MeasureIngredient
1½ pounds Shrimp
1 tablespoon Canola oil
2 cloves Garlic; minced
Shallot; thinly sliced
2 teaspoons Thai red curry paste
  . more to taste
1½ cup Coconut milk
1 tablespoon Fish sauce; or to taste
3 tablespoons Cilantro; chopped
  *or* green onion tops

Peel and devein the shrimp. Heat the wok over medium heat. Swirl in the oil. Add the garlic and shallot and stir-fry until fragrant but not brown about 20 seconds. Add the curry paste and stir-fry about 20 seconds.

Stir in the coconut milk. Bring to a boil. Simmer the sauce until thickened, like heavy cream, about 5 minutes.

Stir in the shrimp and fish sauce and simmer until the shrimp is cooked (they will be firm and pink), about 2 minutes. Correct the seasonings, adding fish sauce to taste. Sprinkle with chopped cilantro and serve at once with rice.

** Fish sauce is a salty condiment made with pickled anchovies; if unavailable, use soy sauce. Thai red curry paste is widely available at most Asian markets, gourmet shops and at many supermarkets. If you can't find it, use 1 Tbsp of curry powder. The result will be slightly different from the Thai dish, but still delectable nonetheless.

** Washington Times - Food section - 10 May 1995 ** Posted by The WEE Scot -- Paul MacGregor

Submitted By PAUL MACGREGOR On 05-25-95

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