Tuesday, September 13, 2011

Choo Chee Shrimp (Choo Chee Goong)

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.

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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