Books & Music
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
News & Politics
Religion & Spirituality
Travel & Culture
TV & Movies
Fiery Shrimp Curry
This is a great make ahead meal. Just finish off after your guests arrive for a very flavourful entre.
Preperation time 30 Minutes
The sweetness of coconut milk tames the heat of this quick curry,
but it remains a dish for fans of fiery food. You can of course reduce the heat by using fewer chiles.
Serve with steamed Thai Hom Mali Jasmine ice.
1 large onion
3 large shallots
8 - 10 garlic cloves
1 stalk of lemongrass, sliced, and minced
20 to 25 dried red chiles
1 tablespoon neutral oil, like corn, rice bran or grapeseed
1 tablespoon curry powder, preferably homemade
2 tablespoons red urry paste, preferably homemade
3 cups coconut milk, homemade or canned (about two 13-ounce cans)
1 1/2 to 2 pounds shrimp/shrimp, peeled (Thai Tiger Prawns are great)
Fish Sauce to taste
1/4 cup fresh lime juice
Chopped fresh cilantro leaves for garnish
Remove the outer leaves of lemongrass, trim top stalk and bottom hard portion. Slice the tender portion, then mince.
Combine the onions, shallots, garlic, minced lemongrass, and two or more of the chiles in a food processor (the more chiles you grind, the hotter the dish; the remaining chiles are primarily for appearance). Process until ground or place ingredients in mortor and pestle and pound until a smooth consistency. This method results in greater flavour.
Heat wok over medium flame, add oil. Add the onion-shallot mixture and the curry powder and paste, cook stirring, until it begins to brown, 5 to 10
minutes. Add the coconut milk and remaining chiles, bring to a gentle boil, add the shrimp.
Adjust the heat so the mixture simmers and cook until the shrimp are all pink, 4 to 8 minutes. Taste and add fish sauce to taste, add lime lime juice. Taste and adjust according to your taste.
Garnish and serve with steamed Jasmine rice.
You can make this curry paste and refrigerator a day or so before making the rest of the dish. Ten you just heat, add the coconut milk and prawn/shrimp for a very quick meal.
Variation: Make this Talay style or mixed Seafood using scallops, mussels, calamari,and/or prawn/shrimp.
| Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map
Content copyright © 2015 by Mary-Anne Durkee. All rights reserved.
This content was written by Mary-Anne Durkee. If you wish to use this content in any manner, you need written permission. Contact Mary-Anne Durkee for details.
Website copyright © 2016 Minerva WebWorks LLC. All rights reserved.