Thai Curried Shrimp
serves 4
A straightforward stir-fry, this dish is flavored with red curry paste, fish sauce and coconut milk instead of ginger and soy.
This recipe is part of Andrew Schloss's Sunday Dinners.
2 1/2 tablespoons Thai red curry paste
1 tablespoon dark sesame oil
1 tablespoon water
6 tablespoons sugar
7 tablespoons ketchup
1/4 cup Thai fish sauce
Juice of 1 large lemon
1 tablespoon peanut oil
1 1/2 pounds medium shrimp, peeled and deveined
3 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 1/2 cups coconut milk
6 scallions, thinly sliced
prep: 15 minutes
total: 30 minutes
2 small bowls
large wok
1. Mix curry paste, sesame oil, water and 1 tablespoon of the sugar until smooth in a small bowl. Set aside.
2. In a separate bowl, combine the ketchup, fish sauce, lemon juice and 3 tablespoons of the sugar. Set aside.
3. Heat peanut oil in a large wok until smoking. Add the shrimp and stir-fry until they start to lose their raw look, about 30 seconds.
4. Add the garlic, pepper flakes and 1 tablespoon of the curry paste mixture. Stir to combine.
5. Add 1/4 cup of the fish sauce mixture and the remaining 2 tablespoons of sugar. Bring to a boil and stir in the coconut milk. Heat through.
6. Stir in the scallions.
