Monday, March 21, 2011

Thai Shrimp Curry


1 can coconut milk (unsweetened)
2 shallots
2 tsp green curry paste
1 red bell pepper (chopped)
2 Tbsp. fish oil
2 Tbsp. lime juice
20 med shrimp (raw)
fresh basil

Saute shallots in wok until translusent. Add red bell pepper, green curry paste, coconut milk, fish oil, lime juice. (Let come to a simmer. Add cornstarch and cold water to thicken if needed). Add shrimp and basil, and cook until shrimp is cooked. Serve immediately over rice with fresh basil on top.

Haylee’s note:
My dad made this for me this weekend and it was AMAZING!!! Best curry I’ve ever had!! I was amazed at how quickly it all came together! Yum!! I could eat this every day for the rest of my life!! Mmmmm…thanks so much dad!!

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