Sunday, August 21, 2011

Spicy Thai Red Curry Shrimp

I’ve always said if you are what you eat then I would turn into a spicy Thai shrimp plantain.  So one night a few weeks ago, I thought I should combine some of those ingredients.  I bought some Thai curry paste and whipped up a delicious meal for myself.

14 oz can Thai Coconut Milk
1 tbs Thai Kitchen Red Curry Paste
2 tbs fish sauce
2 tbs brown sugar
2 Thai chilies
1 tbs Sambal Oelek (ground fresh chili paste)
1 pound large shrimp
½ cup frozen vegetables
1/3 cup water

In a large skillet, simmer the coconut milk with the red curry paste over medium heat for 5 minutes.

Add the fish sauce, brown sugar, chilies and Sambal Oelek.  

Then add the shrimp and frozen vegetables.  

Cook the shrimp for 3 – 5 minutes until pink.  

Serve over white rice.

This was suuuuch an easy recipe to make and totally worth it.  Feel free to adjust the spiciness to your liking.

Hungry yet?

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