Red Curry ShrimpScott Peterson
Instead of ordering Thai takeout, whip up this easy classic. Serve with: Steamed jasmine rice and a cucumber and snow pea salad. Dessert: Sliced tropical fruits such as pineapple, kiwi, and mango.
Recipe information
Yield
Makes 4 servings
Ingredients
1 tablespoon red curry paste
1 13.5-ounce can unsweetened coconut milk
1 8-ounce bottle clam juice
1 1/4 pounds uncooked large shrimp, peeled, deveined
1/3 cup chopped fresh cilantro
1 lime, cut into 8 wedges
Preparation
Stir red curry paste in large skillet over medium-high heat until fragrant, about 1 minute. Add coconut milk and clam juice and bring to boil, whisking until paste dissolves. Boil until sauce is thick enough to coat spoon, stirring occasionally, about 7 minutes. Add shrimp to sauce. Cook until shrimp turn pink and are just opaque in center, turning occasionally, about 4 minutes. Stir in cilantro. Season to taste with salt and pepper. Divide shrimp and sauce among 4 shallow bowls. Garnish with lime wedges and serve.
