Tuesday, February 1, 2011

Red Curry Shrimp -Tommy Tang’s Modern Thai Cuisine


¼ cup olive oil

1 tablespoon finely chopped red onions

1 ½ tsp finely chopped garlic

1 ½ cups coconut milk

1 tablespoon thai red curry paste

4 lim leaves or lemon leaves

2 tablespoons chopped thai or regular basil

1 ½ tablespoons fish sauce

1 cup yellow squash or succhini cut into ¼ inch thick slices

1 cup whipping cream

12 cup julienned red bell peppers

1 tsp flour mixed with 1 tablespoon cold water

1 ½ pounds large shrimp, shelled, deveined

4 sprigs basil garnish


Heat olive oil in large sauce pan over high heat. Add onions and garlic and sauté until lightly browned, about 1 min. Add coconut milk and curry paste and cook, stirring constantly, 3 mins. Add lime leaves, basil, and fish sauce and bring to boil. Add squash, cream, bell pepper, and flour/water mixture and return to boil. Reduce heat to low and simmer until sauce is thick, about 15 min. Add shrimp and bring to boil, let boil 2mins.

1 comment:

  1. Traditional Christmas-Eve dinner in the Robertson household. Delicious. Sometimes we do it without the squashes.