| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Seafood |
Thai |
|
4 |
Servings |
INGREDIENTS
| 1 |
c |
Coconut milk; unsweetened |
| 1 |
tb |
Red curry paste |
| 1/2 |
c |
Water; * see note |
| 1 |
tb |
Fish sauce |
| 1 |
tb |
Brown sugar |
| 8 |
|
Basil leaves; torn |
| 4 |
|
Basil sprigs; for garnish |
|
|
Salt; to taste |
| 3/4 |
lb |
Medium shrimp; peeled and deveined (Cut lengthwise) |
| 4 |
c |
Long-grain rice; cooked |
INSTRUCTIONS
Stir the coconut milk and place 1/2 cup in a medium skillet over medium
heat. Bring it to a gentle boil and cook 3 minutes, stirring occasionally,
until it thickens a little and releases its fragances. Add the curry paste
and cook 2 minutes, mashing and stirring to dissolve it and mix it into the
coconut milk, water, fish sauce and sugar. Bring to a gentle boil 8 to 10
minutes over medium heat, stirring occasionally, until sauce is smooth and
slightly thickened. Taste the sauce and adjust seasoning with fish sauce,
sugar or salt, if desired. Stir in shrimp and torn basil leaves; cook about
3 minutes or until shrimp curl, turn pink and are cooked through. Remove
from heat and serve over rice. Garnish with basil sprigs. Adapted from "The
Curry Book" by Nancie McDermott. Typed by jazzbel@batelnet.bs.
Recipe by: The Nassau Guardian - 9/17/97
Posted to Bakery-Shoppe Digest V1 #250 by "Jazzbel"
<jazzbel@grouper.BatelNET.bs> on Sep 18, 1997
A Message from our Provider:
“Jesus, what happened to your hands?#Little girl”