The sauce for this delicious shrimp main dish is made by cooking our homemade basic red curry together with heavy coconut cream, giving it a rich and thick texture and the flavors of lemongrass, galangal, coriander root, and kaffir lime. Unlike the red curry paste (prik kaeng ped) used in our hot chili stir-fries, basic red curry doesn’t have peppercorns, cumin, nor coriander seed, so it has a mild herbaceous flavor and is not spicy. You can make your own with our recipe: http://www.thaicookbook.tv/thai-recipes/recipe-components/basic-red-curry-paste/. It’s the best way to get the right flavor, as packaged basic red curry can be harder to find.
Ingredient List:
500 grams Shrimp (Prawn) (heads removed, peeled and cleaned well.)
125 ml Coconut Milk (coconut cream)
2 Tablespoons Basic Red Curry Paste
250 ml Coconut Milk (thin coconut milk)
1 Tablespoon Coconut Sugar
1 teaspoon Fish Sauce
2 sprigs Thai Sweet Basil
2 Thai Long Chili (or other mild red chili)
2 Kaffir lime leaves
Directions:
1: Fry the coconut cream and basic red curry paste together until most of the liquid cooks away and the mixture is thick and oily.
2: Add the coconut milk and coconut sugar. Cook on high heat until thickened, then season to taste with fish sauce.
3: Add the shrimp and stir in. Fry in the coconut curry sauce until they turn pink and curl up.
4: Turn off the heat and stir in the red chilies. Serve topped with kaffir lime leaf slivers and fresh basil.
For detailed directions and photos, please visit our website page: http://ThaiCookbook.tv/thai-recipes/main-dishes/shrimp-in-coconut-red-curry-sauce
Learn to make this and many more great Thai food dishes the way they are served here at our restaurant in Chiang Mai, Thailand. Visit us now at http://ThaiCookbook.tv to download our free Thai cook book.
Credit: YouTube
