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| A curry-like dish in which the shrimp are cooked in a spicy coconut milk gravy that gains flavor from the addition of basil. Although large tiger prawns (about 6 per lb) are ืnormally used, smaller prawns or shrimp maybe substituted. |
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| Ingredient |
| 1 lb (500 g) fresh shrimp or prawns |
| 1/2 cup (125 ml) coconut cream |
| 2 tablespoons Red Curry Paste |
| 1 cup (250 ml) thin coconut milk |
| 1/2 tablespoon fish sauce or to taste |
| 1 tablesppon chopped palm sugar or dark brown sugar |
2 kaffir lime leaves, very thinly sliced
Thai basil (horapa) or coriander liaves (cilanto) to garnish |
| 2-3 red chilies, thinly sliced |
| Preparation |
| 1. Peel and devein the shrimp, discarding the heads and tails. |
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| 2. Heat the coconutcream in a large saucepan or wok over medium heat, add the curry paste and cook, stirring constantly, until fragrant, about 5 mins. |
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| 3. Add the shrimp and coconut milk, and bring genty to a boil. Simmer over heat for about 10 mins or until shrimp are just cooked. |
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| 4. Season to taste with fish sauce and palm sugar. |
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| 5. Place shrimp on a serving platter garnished with shreds of kaffir lime leaves, basil and chilies. |
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Serves 4
Preparation time: 15 mins.
Cooking time: 15 mins |
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