Shrimp in yellow sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Fresh red chiles, seeded, chopped | |
| 1 | Red onion, chopped | |
| 1 | Thick stalk lemon grass, chopped | |
| 1 | Inch piece of galangal, chopped (substitute ginger) | |
| ½ | cup | Water |
| 1 | cup | Coconut milk |
| 14 | 16 raw large shrimp, peeled, deveined | |
| 8 | Thai basil leaves | |
| 2 | teaspoons | Lime juice |
| 1 | teaspoon | Fish sauce |
| 1 | Green onion, including some green top, cut into thin strips | |
| Fresh coriander | ||
Directions
Using a small food processor, mix to a paste chiles, red onion, lemon grass, and galangal. Transfer to a wok and heat, stirring, 2-3 minutes, then stir in water and bring to a boil. Reduce heat and simmer 3-4 minutes until most of the water has evaporated.
Stir in coconut milk and shrimp and simmer, stirring occasionally, about 4 minutes until shrimp are just firm and pink. Stir in basil leaves, lime juice, and fish sauce. Sprinkle green onion over shrimp.
Serve sprinkled liberally with fresh coriander.