Shrimp Red Thai Curry
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Shrimp Red Thai Curry
INGREDIENTS
- 2 (14 ounce) cans coconut milk
- 2 tablespoons red Thai curry paste
- 1 tablespoon fish sauce
- 1 fresh red chili pepper, seeded and minced
- 24 large shrimp, peeled and deveined
DIRECTIONS
- In a wok, combine coconut milk, curry paste, fish sauce, and minced pepper. Slowly bring to a simmer over medium low heat, stirring frequently.
- Reduce heat to low, and add shrimp. Cook uncovered, stirring frequently, until prawns are cooked and flavors mellow, about 15 minutes.
FOOTNOTE
-
This curry is even better prepared ahead and reheated when required.
