Prik King Shrimp--Spicy Chile Shrimp

Ingredients:

bullet1/3 cup olive oil
bullet6 cloves garlic, peeled & minced
bullet1 two-inch piece ginger, peeled & minced
bullet1 cup coconut milk
bullet1 tablespoon red curry paste (add more if you dare!)
bullet2 teaspoons paprika
bullet24 large raw shrimp, shelled & deveined
bullet2 cups green beans, cut into julienne (or snow peas or green peas)
bullet1 bell pepper, diced
bullet1 tablespoon ground unsalted peanuts
bullet1 tablespoon Thai fish sauce (nam pla)
bullet1 tablespoon dried shrimp powder
bullet3-4 kaffir lime or fresh lemon leaves (score leaf lightly in several places with tip of knife)
bullet1 teaspoon sugar (optional)
bulletbasil leaves, about 1/2 cup

Directions:

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