Adapted from Nancie McDermott's Real Thai:
1 heaping tbsp. red curry paste
1 14-oz can coconut milk
1 tbsp. fish sauce
1 tbsp. brown sugar
1 lb. medium shrimp, peeled & deveined
1 1/2 cups Thai basil leaves
6 fresh Kaffir lime leaves
1. Pour coconut milk in a large skillet or saucepan over medium heat and bring to a boil. Reduce heat to a simmer and cook 5-6 minutes to thicken. Add red curry paste and cook 1-2 minutes to dissolve.
2. Add fish sauce and brown sugar and simmer about 10 minutes.
3. Add shrimp and cook until just done, 1-2 minutes. Turn off heat and add basil and kaffir lime leaves. Serve with Jasmine rice.
1 heaping tbsp. red curry paste
1 14-oz can coconut milk
1 tbsp. fish sauce
1 tbsp. brown sugar
1 lb. medium shrimp, peeled & deveined
1 1/2 cups Thai basil leaves
6 fresh Kaffir lime leaves
1. Pour coconut milk in a large skillet or saucepan over medium heat and bring to a boil. Reduce heat to a simmer and cook 5-6 minutes to thicken. Add red curry paste and cook 1-2 minutes to dissolve.
2. Add fish sauce and brown sugar and simmer about 10 minutes.
3. Add shrimp and cook until just done, 1-2 minutes. Turn off heat and add basil and kaffir lime leaves. Serve with Jasmine rice.
The mis en place: Brown sugar, Thai basil, coconut milk, kaffir lime leaves, red curry paste, and fish sauce.
Red curry paste, fish sauce & coconut milk.
Bring coconut milk up to a boil.
Add red curry paste, fish sauce & brown sugar.
Add shrimp.
Add Thai basil & lime leaves.
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