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shrimp with red curry paste and coconut milk

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.

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  1. I'm not sure about the brown sugar....hmmm. I think that the fat of the coconut milk will offset the heat of the curry paste.
    I'd also think about a bit of peanut butter in the sauce, and some chopped peanuts to garnish.

    www.houndstoothgourmet.com

    1. 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.

      DT

      1 Reply
      1. 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.

        1. i disagree about the brown sugar. coconut milk is not sweet, unless ur using the stuff for pina coldas. thai food is all about balancing sweet sour hot and salt

          palm sugar would be more traditional.. but sweet is needed

          1 Reply
          1. re: thew

            You are absolutely right.

            Most traditional recipes call for at least some palm sugar, but that can be hard to find for some people.

            I would not add peanut butter .

            If you hit it with lime juice do so at the very end.

            Cilantro would also be a good addition or garnish.

          2. 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.