Red Curry Shrimp

Feel free to make your own curry paste.  It’s really easy and willl be worth the effort.  Recipe to follow.

1 (14 oz.) can Coconut Milk (Regular or Lite), (divided)

1 1⁄2 Tbs. Red Curry Paste (see recipe below)

1 Tbs. brown sugar


2 kaffir lime leaves, minced (Or zest and juice of 1/2 lime)

1 lb. large shrimp, shelled and deveined

2 Tbs. fish sauce

1/4 cup basil, chopped

1/2 head cauliflower for rice

In a wok or heavy skillet heat half a can of the coconut milk. Stir in red curry paste and cook until well blended. Add the remaining coconut milk, brown sugar and kaffir lime leaves (or zest and juice) and bring to a boil. Reduce heat and simmer for 5 minutes. Add shrimp, and cook until shrimp are orange-pink in color, about 1-2 minutes. Stir in fish sauce and chopped basil.

Meanwhile, shred the cauliflower and place in a microwave safe bowl.  Add a few tabespoons of water and microwave covered for about 6 minutes.  Serve shrimp over the “rice”

Red Curry Paste

6-8 dried red chilis

1 stalk Fresh lemon grass OR 1 ts Dried lemon grass

5 Garlic cloves, peeled

3 md Shallots, peeled or about 1/2 medium onion

1 ts Kaffir lime zest OR Lemon zest

1 ts Galanga, fresh or dried* (or use ginger if you can’t find galanga)

Directions

Cut the chili peppers into small pieces & soak them in a cup of cold water for 15 minutes. Separate the seeds & discard them.

Place the prepared chilies into a mortar or food processor. Add the remaining ingredients & blend well until a thick paste, like peanut butter is formed. If the ingredients are too dry, add a few drops of cold water. Put the curry paste in a tightly covered container in the refrigerator until ready to use.

* If using dried galanga, soak in cold water for 15 minutes.

Makes 1/2 cup