"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Thai Shrimp Curry Recipe

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This recipe for Thai Shrimp Curry, by , is from The da Silva Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Maria da Silva
Added: Sunday, November 4, 2007


1 tablespoon peanut oil
1 cup thinly sliced onion
1 cup chopped green onions (about 8 small)
1 to 2 tablespoons Thai green curry paste*
1 14-ounce can unsweetened coconut milk*
1 cup low-salt chicken broth
3 tablespoons Thai fish sauce (nam pla)*
2 teaspoons sugar
1 cup diced plum tomatoes
2 pounds uncooked large shrimp, peeled, deveined
Chopped fresh cilantro
Lime wedges

Heat peanut oil in heavy large skillet over medium-high heat.
Add sliced onion; stir-fry until soft and beginning to brown, about 4 minutes.
Reduce heat to medium.
Add green onions and curry paste; stir until fragrant, about 1 minute.
Add coconut milk, chicken broth, fish sauce, and sugar; bring to boil.
Add tomatoes and boil 2 minutes.
Add shrimp and cook just until opaque in center, stirring often, about 3 minutes.
Transfer curry to large shallow bowl.
Garnish with cilantro.
Serve, passing lime wedges separately.

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