Thai Red Curry with Shrimp
When visiting Thailand, one of the highlights of the trip was a cooking class. The amazing chef took us shopping at a local market where she introduced us to new and never before seen fruits and vegetables. After the shopping trip, we went into the kitchen and learned to cook a few things. We left with an incredible memory and a handy-dandy booklet of recipes to help us remember when we got home.
While in the States we don’t have access to all the items we need to make a fresh curry paste, we do find some acceptable versions in tiny cans that are perfect in a hurry. You can find the Maesri brand now in supermarkets or you can order it online; it’s become very accessible.
Ingredients
- 1 can coconut milk
- 1 can red curry – I used Maseri
- 1 lb. shrimp
- 4 tablespoons fish sauce
- 1 bell pepper, sliced
- 1 cup peas
- 1 thai chili (use the chili only if you like a very intensely spicy curry, I skipped it)
- 2 tablespoons palm sugar (or brown sugar)
- 2 cups mushrooms, sliced
- juice of 1 lime
- Handful of cilantro for serving
Directions
- Open the can of coconut milk and gently scoop out the solid top part, leaving the liquid in the can. This solid part will serve as the fat for the wok to start the curry.
- Heat a wok over medium high heat. Add the coconut solid and heat until bubbly
- Add the curry paste and mix vigorously – if using the chili pepper, add it to the wok now.
- When bubbly, add the fish sauce and lime juice then add the palm sugar.
- Add the rest of the coconut milk and when bubbly again add the shrimp and cook for about 1 minute.
- Add the pepper, mushrooms and the peas. simmer for about 4 min
- Serve over steamed rice with a big hand of cilantro
All photos are the work of my very talented, professional photographer husband, Dariusz Terepka.