Friday, August 06, 2010

Thai Red Curry Shrimp

This is the best red curry I have made. Any protein would work great. Next time I would cook at least 1/2 cup more rice.





Thai Red Curry Shrimp

Get restaurant-quality cuisine right in your own kitchen with this shrimp recipe that is packed with Thai flavors.

Yield: 4 servings

1 3/4 cups water
1 cup uncooked jasmine rice
2 teaspoons butter
1/4 teaspoon kosher salt
Cooking spray
1 1/4 pounds large shrimp, peeled and deveined
1 (14-ounce) can light coconut milk
1 tablespoon red curry paste
1 1/2 tablespoons fish sauce
4 teaspoons dark brown sugar
1 red bell pepper, seeded and thinly sliced
2 teaspoons fresh lime juice

1. Bring first 4 ingredients to a boil in a saucepan. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 10 minutes. Fluff with a fork.

2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; sauté 3 minutes or until done. Remove shrimp from pan; keep warm. Spoon coconut cream (the thick part from top of the can) into pan using a slotted spoon. Add curry paste; cook 2 minutes or until liquid almost evaporates, stirring constantly.

3. Stir in remaining coconut milk, fish sauce, and sugar. Reduce heat to medium; simmer 10 minutes or until sauce thickens, stirring frequently. Add bell pepper; toss to coat. Increase heat to medium-high; cook 5 minutes or until crisp-tender. Add shrimp; cook 1 minute or until thoroughly heated. Remove from heat; stir in lime juice. Spoon 1 cup rice onto each of 4 plates; top each serving with 1 cup shrimp mixture.



CALORIES 330 ; FAT 9.8g (sat 6.7g,mono 0.9g,poly 1.1g); CHOLESTEROL 220mg; CALCIUM 83mg; CARBOHYDRATE 28.8g; SODIUM 865mg; PROTEIN 32.4g; FIBER 1g; IRON 4.4mg

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