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Thai Shrimp Curry

Thai Shrimp Curry

Chop half an onion. Then peel and chop a chunk of ginger root. Crush a few garlic cloves.

Using fine olive oil saute them in a casserole. When the onions are tender add a small splash of Thai Red Curry Paste. Stir, and saute for a few seconds to release the flavor of the Curry Paste.

Now add a small amount of conconut milk and a tablespoon of flour. Boil. Be careful not to let anything burn.

Now add fresh coriander and basil, chopped to release their flavor.

Now add a splash of white wine (and/or chicken stock) and a pinch of Paprika and a grind of fresh pepper, and squeze in some lime juice.

Optional: Slice 1/2 an orange pepper into strips and add. If you're not a fan of orange peppers try chunks of fresh mango.

Now add the rest of the conconut milk and add a package of frozen peas. Boil. Add water (or chicken stock) if necessary to make sure nothing burns.

Finally, add the shrimp, boil until the shrimp are cooked and then serve.

Content written and posted by Ken Abbott