This dish is a staple of mine. I love the flavor of coconut milk mixed with spicy red curry paste. I also use coconut milk to make my special version of shrimp pra ram, but that is another post.The key is to cook the shrimp correctly. Shrimp is done as soon as it is pink. It really only takes a few minutes.
Heat the following ingredients in a saucepan over medium.
1 can of coconut milk
1-2 tbsp fish sauce
2 tsp brown sugar
2-3 tsp red curry paste
Add frozen or fresh veggies. I like to use bell peppers with eggplant or spinach. If using spinach, add it later because it takes very little to wilt it down. Bring sauce to a light boil, then add the veggies and simmer for about 5 minutes. Add spinach and once it starts to wilt, add the shrimp. Stir to coat spinach. Remove from heat as soon as the shrimp is pink.
I usually serve this dish with brown rice, but more recently switched to saffron. It is delicious. I also bought rice noodles at the store thinking they would combine lovely.
1 comment:
I made this last night with tofu, eggplant, zucchini, and red, orange and yellow peppers. I didn't have brown sugar so I used plain old white. Didn't ruin it but didn't do what it was supposed to so I'll pick up brown sugar before I try this again. I like more fish sauce (cause I'm a sodium addict) and a little more spice so I added hot sauce to my bowl but otherwise very taste and far more simple than I would have imagined.
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