Red Shrimp Curry

comments (2) May 29th, 2008

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Click To Enlarge Photo: Kim Jaeckel

1 lb. large shrimp
Pinch of salt
Pinch of white pepper
1 Tbs. cornstarch
2 Tbs. canola oil
2 Tbs. red curry paste (see link below)
1 cup chicken broth
1 cup coconut milk
2 medium potatoes, cut into 1/2-inch cubes (about 1 cup)
8 oz. green beans, cut in half (about 1 cup)
2 kaffir lime leaf lobes
16-oz. can sliced bamboo shoots, drained
3 to 4 Tbs. fish sauce
Handful of sweet Thai basil, such as ‘Siam Queen’, torn apart
2 to 4 fresh Thai hot peppers, thinly sliced crosswise (optional)

4 servings

Combine the shrimp, salt, pepper, and cornstarch in a bowl.

In a wok over high heat, sauté the shrimp in 1 Tbs. of the canola oil until light pink but not cooked through. Remove the shrimp and set aside.

Add the remaining 1 Tbs. canola oil to the wok and stir in the red curry paste. Swirl around until the paste releases an aroma. Add the broth, coconut milk, potatoes, beans, kaffir lime leaves, bamboo shoots, and fish sauce. Bring to a boil, then simmer 5 to 7 minutes, until the sauce has thickened and the vegetables are crisp-tender. Return the shrimp to the pan for 2 to 3 minutes; don’t overcook it. Toss in the basil and some of the chiles.

Serve with jasmine rice, and pass the remaining chiles.

Recipe by Bich Nga Burrill
October 2000
from issue #29

posted in: peppers, beans, basil, main dish

Comments (2)

williejohnson writes: looks delicious
Posted: 4:06 am on October 24th
Isaacfinley writes: Just Awesome..
Posted: 2:12 am on January 7th
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