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Tuesday, January 12, 2010

Red Curry Shrimp

Yup, another shrimp dish. We had leftover shrimp and leftover coconut milk from our coconut shrimp dish...but this time I went a completely different route, spicy instead of sweet. VERY, VERY spicy! I was sweating and my nose was running when I ate this dish, but I still loved it! It could easily be made less spicy by using less curry paste, but if you're a fan of spice, use the measurements below. Ryan and I thought it tasted pretty similar to many of the curry dishes we get when we're out to eat. I also loved this because it literally took 20 minutes to make.

Red Curry Shrimp
**serves 2
recipe adapted from Thai Kitchen recipes

-1 can coconut milk (I used light and just the remainder of my can from the other night)
-1 tablespoon red curry paste
-1 tablespoon brown sugar
-1/2 lb. shrimp, shelled and devined
-2 tablespoons fish sauce
-1 cup frozen green beans
-dried basil

1. In a large skillet, heat half of the coconut milk. Stir in red curry paste and cook until well blended.
2. Add the remaining coconut milk and brown sugar, and bring to a boil. Reduce heat and simmer for 5 minutes. Add in frozen green beans while simmering.
3. Add shrimp and cook until shrimp are pinkish in color (~1-2 minutes). Stir in fish sauce and sprinkle with dried basil.

**We ate this over brown rice!