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Shimp In Red Curry Cream Recipe

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This recipe for Shimp In Red Curry Cream is from UNIQUE CREATIONS in THAI KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 lb of big size shimp peeled and devined
1/2 lb of egg plant 4 wedges
3 tbsp red curry paste / see my curry recipe
2 c coconut milk
2 fresh red chili, sliced diagonally
1/2 c Thai sweet basil leaves, torn or it's flower
2 tbsp fish sauce, best use (Tipulos brand)
1 1/2 tsp palm sugar
Thai sweet basil leaves ( for garnish)

Directions:
Directions:
Pour 1 cup of coconut milk into a wok. Bring to a boil over medium high heat, stirring constantly. Add the curry paste, stir until red oil comes to the surface.
Add the remaining coconut milk, Arrange eggplant and shimp so it will cover in sauce (do not stir). Cook for about 5 mintues (don't over cook ).
Season with fish sauce and sugar, bring back to a boil. Sprinkle with kaffir lime leaves, chilies, and sweet basil leaves or it's flower. Turn off the heat.
Arrange on a serving dish, on the side of scoop of rice and garnish with sweet basil leaves before serving.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30
Personal Notes:
Personal Notes:
This shimp curry are creamy and spicy all at once...goes perfectly with Jasmine rice...

 

 

 

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