THAI RED CURRY SHRIMP

Thai Red Curry Shrimp image

Provided by mplsgirl

Categories Asian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

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1 lb medium shrimp
2 hot peppers (like serrano)
1 cup rich coconut milk
2 tablespoons red curry paste
2 teaspoons sugar
8 fresh lime leaves, finely slivered
1/2 cup basil leaves

Steps:

Rinse shrimp. Cut one pepper into rings, then mash with a mortar and pestle to form a paste. Cut oher pepper into thin strips.
Heat 2/3 cup coconut milk in a skillet over high heat. When it is almost boiling, spoon out 1 tablespoon and reserve. Reduce remaining cream for a few minutes until it's think and bubbly. Add curry paste and stir over med-high heat for a few minutes, until mixture is thick.
Increse heat to high and add remaining coconut milk, stirring well. Add sugar. Add shrimp and stir frequently for about 5 minutes.
Stir in crushed chilies and lime leaves. Stir about 30 seconds and then add basil leaves and strips of pepper. Stir well to wilt basil, then turn off heat.
Transfer to serving dish and dribble remaining coconut milk over top. Serve with rice.

Nutrition Facts : Calories 282.6, Fat 15.2, SaturatedFat 12, Cholesterol 172.8, Sodium 207.3, Carbohydrate 11.9, Fiber 2.4, Sugar 7.8, Protein 25.8