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Recipe : Thai Red Curry with Shrimp

 This recipe may sound involved at first glance, but in this house, Thai Red Curry has become a quick-cooking staple both for weeknight dinners or weekend feasts. Once you taste it, I hope you’ll add it to your regular repertoire too. Feel free to substitute chicken or tofu for the shrimp. Most of the ingredients or substitutions should be easy to find, but I’ve linked to the SDR store in case you’re determined to find the authentic stuff. I’ve used both, many times over, and it’s always great.

INGREDIENTS

1. First, get the rice cooking (see tip below*). Next, gather your ingredients and chop all the veggies. In a large (5-quart) soup pot or dutch oven heat oil over medium high heat until hot and shimmery. Add shallot and ginger and saute until fragrant, about 1 minute. Add diced potato and sliced carrots and saute about 5 minutes. You may wish to occasionally add about a tablespoon of water to deglaze bottom of pan, and  help steam the vegetables. Add red bell pepper and continue cooking 3 to 5 more minutes or until vegetables are just becoming tender.

2. Stir in coconut milk, curry paste, lime leaves or zest, palm or brown sugar, fish sauce, and white pepper. Bring to simmer and cook 3 minutes, stirring to dissolve the curry paste into the coconut milk. Add shrimp and frozen peas, and return to a simmer for 3 to 5 more minutes or until shrimp are cooked through.

3. Remove from heat, and stir in lime juice, to taste. Taste and adjust seasonings with extra curry paste, fish sauce, or lime juice. Serve over rice with lime wedges, and garnish with cilantro and green onion. 

Serves 4 to 6

 TIP: Wondering what to do with that extra 1/2 can of coconut milk? Why not make Coconut Rice? Use the remaining coconut milk as part of the cooking liquid for the rice. Simply substitute for an equal amount of water and cook as usual.