Shrimp Curry Recipe

Yes, I know, I should be writing about a month in Italy, but that requires sorting through pictures from 3 cameras, three phones and one iPad...a rather herculean task. So, instead, I will share tonight's dinner. Actually, I am doing this so that I know what I did, where to find it and try to replicate it someday. It really was quite good as attested to by Ken and Casey.

Unfortunately, true to form, I forgot to take pictures. When one is hungry and the aroma of food is overwhelming, who thinks of a camera?

SHRIMP CURRY RECIPE
This is a mishmash of several recipes. It was quite tasty.

1 14oz can coconut milk
4-5 tablespoons red curry paste (entire 4 oz. jar)
Julienned carrot
Julienned red pepper (however much)
Potato cut into small cubes
Sugar snap peas
Thin sliced onion
1 cup chicken broth (more or less)
2 tbls Asian fish sauce
2-3 tablespoons brown sugar
2 or so tablespoons Thai basil (if you have it)
Chopped cilantro
Shrimp (small shelled, deveined)
However much you prefer: hot chili oil, siracha, red pepper flakes.

So, this is what I did:

1. Heat up small amount of the coconut milk in a skillet
2. Add the red chili paste and heat for a couple- three minutes
3. Put in the veggies, stir to cover with paste and cook for a few minutes...stirring
some
4. Add rest of coconut milk and cook for a few minutes until veggies are the way you
like
5. Add shrimp, broth, fish sauce and brown sugar. Cook until shrimp is ready.
6. Stir in cilantro, thai basil and a dash or two of lime juice

Serve with jasmine rice.

As usual, no picture.



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