shrimp with red curry paste and coconut milk
- eLizard Feb 20, 2008 09:04 AM
does this recipe sound any good:
1 (14 oz.) can Coconut Milk (Regular or Lite), (divided)
1 1⁄2 Tbs. Red Curry Paste
1 Tbs. brown sugar
2 kaffir lime leaves, minced
1 lb. large shrimp, shelled and d eveined
2 Tbs. Fish Sauce
1⁄4 cup basil, chopped
Thai Kitchen Jasmine Rice
Optional garnishes: sprigs of fresh basil and red chilies, thinly sliced
In a wok or heavy skillet heat half a can of the coconut milk. Stir in red curry paste and cook until well blended. Add the remaining coconut milk, brown sugar and kaffir lime leaves and bring to a boil. Reduce heat and simmer for 5 minutes. Add shrimp, and cook until shrimp are orange-pink in color, about 1-2 minutes. Stir in fish sauce and chopped basil. Place on a serving platter and garnish with sprigs of fresh basil and red chilies. Serve with cooked Jasmine Rice. Makes 4 to 6 servings.
I make something very similar and it's excellent so I'm sure this will be fine.
I take coconut cream and melt it in a skillet. Add red curry paste (A generous half cup) and fry together for a couple of minutes. Add a can of coconut milk and bring to a simmer. Add about a pound of fish (use shrimp instead) and a few cups of oriental mix, mixed veggies. Serve over basmati (use jasmine instead) and it's fantastic.
Kick it up a notch with sriracha if you like.
Yeah, I'd forego the brown sugar, too. The coconut milk will add enough sweetness/richness. I think the curry paste is not enough, though the more you use, the spicier it will get (I happen to like that). Also, I usually add quite a splash of fresh lime juice, but I like my curries to have a sour zing. I'd also use Thai basil, if you can find it. It makes a great difference, but do add it at the very last minute. That stuff wilts in no time.
I agree with frying the curry paste in the coconut cream (not half can of coconut). Generally, the cream portion tends to be about the top 30% of the can. As curry pastes taste different, I would first taste it before adding your sugar and fish sauce. I also like to add some lime in it. And palm sugar is traditional, but brown sugar will work in a pinch. And add holy basil at the end.
Not sure about the peanut butter in the sauce, though.