Thai Red Shrimp Curry
Thai Red Shrimp Curry is considered as as one of the most iconic dishes of Thai cuisine and is made with a blend of red curry paste, coconut milk, and a variety of herbs and spices. The dish is typically served with steamed rice and is a perfect balance of spicy, sweet, and savory flavors. Red curry paste is the key ingredient that gives the dish its distinct red color and flavor. It is made by blending a variety of ingredients.You can use any protein and or vegetable that you choose. I hope you enjoy this dish as much as we do.
Ingredients
- 2 lbs 1 Packet Red Shrimp wild, deveined, cleaned
- 3-4 tablespoons Red curry paste
- 1 teaspoon Ginger crushed
- 1 can Coconut milk
- 1-2 cup Vegetable stock
- 1 tablespooon Fish sauce
- 2 tablespoons Brown sugar
- 1 can Baby corn cut in pieces
- 2 tablespoons Lemon grass paste
- 1 tablespoon Lime juice
- 1 tablespoon Chili Garlic sauce
- 1 Eggplant cut into small cubes / You can use any vegetable you choose but if using eggplant you must fry it till it’s 99 % done before adding it to the curry
Instructions
- Soak your eggplant in salted water for 20 minutes and drain. Pat it dry and deep fry till 99% done. Place in strainer so all the oil drains out.
- Heat 2 tablespoons oil in your wok. When oil is hot add the curry paste. Sauté it for a couple of minutes. Now add the coconut milk. Mix and cook it for a few minutes.
- Add your fish sauce, chili garlic and lemongrass. Your eggplant should be nicely drained by now. Give your eggplant a nice squeeze with your slotted spoon to drain any excess oil and then add your shrimp.
- Let it cook till the shrimp turns pink. Don’t overcook it.
- Serve with Jasmin or coconut rice.
