Prik King Shrimp--Spicy Chile Shrimp

Ingredients:

  • 1/3 cup olive oil
  • 6 cloves garlic, peeled & minced
  • 1 two-inch piece ginger, peeled & minced
  • 1 cup coconut milk
  • 1 tablespoon red curry paste (add more if you dare!)
  • 2 teaspoons paprika
  • 24 large raw shrimp, shelled & deveined
  • 2 cups green beans, cut into julienne (or snow peas or green peas)
  • 1 bell pepper, diced
  • 1 tablespoon ground unsalted peanuts
  • 1 tablespoon Thai fish sauce (nam pla)
  • 1 tablespoon dried shrimp powder
  • 3-4 kaffir lime or fresh lemon leaves (score leaf lightly in several places with tip of knife)
  • 1 teaspoon sugar (optional)
  • basil leaves, about 1/2 cup

Directions:

  • Heat the oil in a large skillet over high heat.
  • Add the garlic and the ginger and sauté for 1 minute.
  • Add the coconut milk, red curry paste, and paprika, and cook over medium heat for 2 minutes.
  • Add all the remaining ingredients except the basil leaves and cook, uncovered, for 5 minutes over medium heat, stirring gently from time to time.
  • Add basil and serve.

Some of the ingredients you may have to find in an Asian market.   Serves: 4

adapted from A World of Curries, page 131-132

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