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| Spence's Secret Thai Red Shrimp Curry |
"After traveling through Thailand for the first time over 10 years ago, I became enamored with the cuisine. This curry recipe is the result of many years of subtle refinements and fine tuning with an interesting Canadian twist! It's worth the effort to find fresh lemon grass and either fresh or freshly frozen kaffir lime leaves. Serve hot with basmati or jasmine rice."
Ingredients :
- 2 tablespoons sesame oil
- 1 1/2 tablespoons red curry paste, or more to taste
- 1 red onion, cut into 1/2-inch dice
- 2 large bell peppers, cut into 3/4-inch pieces
- 2 (14 ounce) cans coconut milk
- 1/2 cup chicken broth
- 3 1/2 tablespoons maple syrup
- 3 tablespoons fish sauce
- 3 stalks lemon grass, bruised and chopped
- 4 kaffir lime leaves, torn into quarters
- 1 pound medium shrimp, peeled and deveined
- 1/4 cup packed chopped fresh basil
- 2 tablespoons chopped fresh cilantro
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 40M |
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- Heat oil in a wok over medium-high heat; stir in curry paste and cook until fragrant, about 1 minute. Stir onion into curry paste; cook until just tender, about 3 minutes. Stir in peppers; cook and stir for 3 more minutes.
- Stir coconut milk, chicken broth, maple syrup, fish sauce, lemon grass, and lime leaves into vegetable mixture. Bring curry to a boil; reduce heat to low and simmer until vegetables are tender, about 8 minutes. Stir in shrimp; cook until shrimp is pink at the center, about 5 minutes.
- Remove wok from heat; stir basil and cilantro into curry. Serve hot.
Notes :
- Optional additional veggies such as chopped broccoli or zucchini can be added or substituted.
- Fresh lime leaves can be frozen in an airtight freezer bag for up to 6 months.
- If lemon grass is not very tender it can be tied into a bundle using cheesecloth before being added to the sauce (it saves picking out woody lemon grass pieces).
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