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Thai Red Curry Shrimp Recipe

   
 

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     Thai Red Curry Shrimp

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
1 and 3/4 cups water
1 cup uncooked jasmine rice
2 tsp butter
1/4 tsp kosher salt
cooking spray
1 and 1/4 lb large shrimp, peeled and deveined
1 (14 ounce) can light coconut milk
1 tbsp red curry paste
1 and 1/2 tbsp fish sauce
 
4 tsps dark brown sugar
1 red bell pepper, seeded and thinly sliced
2 tsps fresh lime juice

Instructions
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 fork
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; saute 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.
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 cup shrimp mixture.


Originally Submitted
8/10/2010





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