Tuesday, October 5, 2010

Thai Red Curry Shrimp Recipe


Stir fries are one of my quick go to meals. Chop up whatever vegetables and meat you have on hand, throw it in a frying pan with some sauce while rice or rice noodles cook and you have dinner. It’s a great quick meal.


I have Thai Basil growing in a pot on my patio. I’m experimenting with it and some ready made Thai sauces because I’ve never been to Thailand or even a good Thai restaurant so I’m not sure what real Thai tastes like.
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But my recipe tastes good, so that what counts for me.

Thai Red Curry Shrimp

1 can of coconut milk (be careful. Coconut milk is a saturated fat. If you’re trying to watch the saturated fat, which I am, you might not want to add this ingredient or try this recipe every week.)
2 tablespoons red curry paste
1 bag of frozen shrimp (unless you’re lucky enough to get fresh)
A variety of chopped vegetables – bean sprouts, snow peas, mushrooms, bamboos shoots, peppers, carrots etc. (I just look in the fridge and see what I have)
¼ cup Thai basil (or regular fresh basil if you don’t have Thai. If you’re using dried herbs, use half this amount.)
2 tablespoons fish sauce

1. Mix curry paste, brown sugar, and  coconut milk in a bowl



2. Stir fry chopped vegetables and liquid mixture until the vegetables are almost tender crisp.










3. Add shrimp to the mixture and cook until the shrimp turns pink.




4. Serve over rice noodles or rice.
  
Eat. Enjoy. Repeat.

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