JUMBO SHRIMP IN RED CURRY SAUCE

JUMBO SHRIMP IN RED CURRY SAUCE image

Yield 4 Servings

Number Of Ingredients 10

1 tbsp vegetable oil
6 scallions, trimmed and sliced
1 stalk lemon grass
1/2 inch piece fresh ginger root
1 cup coconut milk
1 tbsp red curry paste
1 tbsp fish sauce
3 cups uncooked jumbo shrimp
1 tbsp chopped fresh cilantro
fresh chiles, to garnish

Steps:

1. Heat the vegetable oil in a wok or large skillet and fry the scallions gently for about 2 minutes until softened. 2. Bruise the stalk of lemon grass using a meat mallet or rolling pin. Peel and finely grate the piece of fresh ginger root. 3. Add the bruised lemon grass and grated ginger root to the wok or skillet with the coconut milk, red curry past, and fish sauce. Heat until almost boiling 4. Peel the shrimp leaving the tails intact. Remove the black vein running down the back of each shrimp. Add the shrimp to the wok or skillet with the chopped cilantro and gook gently for 5 minutes.