Thai Red Curry Shrimp

7 Apr

I live with a man who is obsessed with Thai food. If I made it every day I don’t think he would ever complain. His absolute favourite is any form of coconut milk curry. This dish usually gets me in the good books. An added bonus? There’s very little chopping involved!

Bonus points at home and not much work. I’ll take it!

If  you want to be praised at home, or if you’re a bit down b/c you haven’t had a vacation in months, or it’s raining or snowing when it should be sunny and hot MAKE THIS!

Thai Red Curry Shrimp (adapted from the LCBO Food and Drink)

Serves 4

Ingredients:

1 can coconut milk

1 tbsp red curry paste

1 cup very finely diced red onion

1 cup chopped canned tomatoes

2 tbsp fish sauce

The grated rind of 1 lime

1 tsp sugar (I leave this out – I don’t dig a sweet dinner)

1 lb of shelled shrimp

1/4 cup chopped fresh basil

2 tbsp chopped fresh cilantro (if you’re a cilantro hater just leave it out)

The juice of 1/2 a lime

Pour the coconut milk into a large sauce pan and simmer until it thickens slightly (approximately 10 minutes). Add in the curry paste and stir until incorporated. Simmer until fragrant (approximately 2 minutes). Add the diced red onion and simmer for another 2 minutes. Add the tomatoes, lime rind, fish sauce and sugar, let simmer for 15 minutes.

Stir in the shrimp and cook until pink throughout (this doesn’t take long at all – watch it, once it turns pink you’re good). Add the basil, cilantro and lime juice. Stir to incorporate.

Serve over top of jasmine rice.

Welcome to Thailand! If you’re looking for a truly authentic experience locate yourself a lady-boy to eat next to you.

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One Response to “Thai Red Curry Shrimp”

  1. Kels April 10, 2011 at 11:49 am #

    I made this last night for a dinner party – it was fantastic! If I can make it – and make it taste good! – then anyone can 🙂

    Loving the blog!

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