Shrimp in Coconut and Red Curry Sauce

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. You can make your own with our recipe. It's the best way to get the right flavor, as packaged basic red curry can be harder to find.

Yield: 2 - 4 servings

Prep time: 10 minutes

Cooking time: 10 minutes

Ready in: 20 minutes

Ingredients:

500 grams Shrimp (Prawn)
125 ml Coconut Milk
2 Tablespoons Basic Red Curry Paste
250 ml Coconut Milk
1 Tablespoon Coconut Sugar
1 teaspoon Fish Sauce
2 sprigs Thai Sweet Basil
2 Thai Long Chilies
2 Kaffir Lime leaves

Basic 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.