Spences Secret Thai Red Shrimp Curry Recipes

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MY FAVORITE THAI RED SHRIMP CURRY



My Favorite Thai Red Shrimp Curry image

This is my personal favorite curry. I adore red curry with shrimp. I have changed this dish to suit my taste buds. Another quick and easy to make dish, that never disappoints. I use collasal shrimps in this dish but you could use jumbo shrimps. It's a great meal served with rice but is just as nice served with cellaphane noodles.

Provided by Baby Kato

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon peanut oil
4 shallots, finely chopped
2 inches galangal, peeled and thinly sliced
2 garlic cloves, finely chopped
1 1/2 cups coconut milk, canned
1/4 cup coconut cream, canned
2 stalks lemongrass, snapped in half
3 tablespoons fish sauce
2 tablespoons chili sauce, hot
1 tablespoon lime juice, fresh
1 tablespoon brown sugar (optional)
1 cup bamboo shoot, canned, thinly sliced, drained, rinsed
24 shrimp, collasal, uncooked, shelled
1/8 cup garlic chives (garnish)
4 cups rice, jasmine, steamed

Steps:

  • In a wok or large skillet, heat the oil and fry the shallots, galangal and garlic for 2 minutes.
  • Add the coconut milk and cream, lemongrass, fish sauce, chili sauce, lime juice, sugar and bamboo shoots. Bring to a boil, then reduce heat and simmer 3 minutes.
  • Next add the shrimp and simmer for 4 - 5 minutes.
  • Once the shrimp have turned pink remove the curry from the stove top and pour over the rice, garnish with the chives and serve immediately.

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