Talk about really, really, really good. This shrimp curry was so good. And I'm the lucky one who got leftovers the next day. It was fantastic!! I'm already excited to make it again.
We've actually tried red, green and yellow curry recipes now. They have all been so good. Really flavorful and some super spicy!
INGREDIENTS
1 1/2T coconut or vegetable oil
1T store bought red curry paste
1/4C coconut cream (thick layer at the top of the can)
1/2C coconut milk
1/2C water
2t fish sauce
2t packed grated palm sugar, or 1t packed light or dark brown sugar
4 (6oz) skinless salmon fillets (we use shrimp)
1 fresh red or green Thai long Chile, halved, seeded, and cut lengthwise into long slivers
INSTRUCTIONS
In a wok or a 14-inch skillet, combine the oil, curry paste, and coconut cream over medium-high heat and fry until the paste is fragrant and the coconut fat separates, about 2 minutes. Stir in coconut milk, water, fish sauce, and sugar, then arrange the fish fillets in the pan in a single layer, leaving space between them. Turn down the heat to medium-low, cover and cook the fish for 2 minutes. Turn the fillets over, add the chile, re-cover, and continue to cook until the fish flakes easily with a fork, about 2 minutes.
Serve immediately.
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