Featured in Thai Main Dishes:
Shrimp in Coconut and Red Curry Sauce

Shrimp in Coconut and Red Curry Sauce

Follow along as we show you how to make this delicious and authentic Thailand dish made by cooking fresh shrimp with thick and rich coconut cream and a basic red curry paste that includes fresh lemongrass, coriander root, galangal, and kaffir lime. The dish has a rich and creamy sauce that is not very spicy, so it can be enjoyed by all.

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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 Chilies
  (or other mild red chili)
• 2 Kaffir Lime leaves

Basic Directions:

Fry the coconut cream and basic red curry paste together until most of the liquid cooks away and the mixture is thick and oily.

Add the coconut milk and coconut sugar. Cook on high heat until thickened, then season to taste with fish sauce.

Add the shrimp and stir in. Fry in the coconut curry sauce until they turn pink and curl up.

Turn off the heat and stir in the red chilies. Serve topped with kaffir lime leaf slivers and fresh basil.

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