THAI COCONUT SHRIMP
Steps:
- 1. Cook rice (You will want about 3 cups cooked rice here.) 2. Slice 3-4 lime leaves into thin strips (as thin as possible) 3. slice 1/2 of a red pepper into thin strips 4. Heat one can of coconut milk (250ml) in a large pot until simmering, then add 2Tbsp. red curry paste and stir to dissolve. 5. Add 1Tbsp. sugar and lime leaves to pot. cook 1-2 minutes 6. add 1 Tbsp. fish sauce (yes, it's supposed to smell like that. It really does add to the flavor, so don't skip it) 7. Add second can of coconut milk and the red peppers 8. add the shrimp. (16-20 large, deveined and peeled shrimp. Fresh is good of course, but the quick frozen pre-cooked shrimp in a bag from the grocery store work just fine in this case and are a real time saver) Simmer gently for 3-5 minutes. 9. Finely chop or shred fresh basil leaves. 10. Dish up rice into a bowl and ladel shrimp mixture onto it. Top with shredded basil leaves. Serves 4
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