My Favorite Thai Red Shrimp Curry - cooking recipe

Ingredients
    1 tablespoon peanut oil
    4 shallots, finely chopped
    2 inches galangal, peeled and thinly sliced
    2 garlic cloves, finely chopped
    1 1/2 cups coconut milk, canned
    1/4 cup coconut cream, canned
    2 stalks lemongrass, snapped in half
    3 tablespoons fish sauce
    2 tablespoons chili sauce, hot
    1 tablespoon lime juice, fresh
    1 tablespoon brown sugar (optional)
    1 cup bamboo shoot, canned, thinly sliced, drained, rinsed
    24 shrimp, collasal, uncooked, shelled
    1/8 cup garlic chives (garnish)
    4 cups rice, jasmine, steamed
Preparation
    In a wok or large skillet, heat the oil and fry the shallots, galangal and garlic for 2 minutes.
    Add the coconut milk and cream, lemongrass, fish sauce, chili sauce, lime juice, sugar and bamboo shoots. Bring to a boil, then reduce heat and simmer 3 minutes.
    Next add the shrimp and simmer for 4 - 5 minutes.
    Once the shrimp have turned pink remove the curry from the stove top and pour over the rice, garnish with the chives and serve immediately.

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