Shrimp Curry
Ingredients
- 1 cup coconut milk
- 3 oz. sweet basil leaves
- 12 large shrimp
- 2 tbsp. fish sauce
- 3 makrut leaves
- 1/2 tsp. paprika
- 1½ tsp. red curry paste
- 1 tbsp. sugar
- 1 tsp. msg (optional)
- 3 fresh chilies
Preparation
Clean and devein shrimp.
Heat wok over medium high heat. Pour in 1/2 cup coconut milk.
Add fish sauce, sugar, paprika and curry paste. Stir until well mixed.
Add remainder of coconut milk. Stir gently and turn stove to high heat.
Add shrimp, makrut leaves, msg, chilies and basil leaves. Stir gently for 1 minute or until shrimp are done. Remove from stove and place on serving dish. If you enjoy a richer taste, pour 1 teaspoon of thick coconut milk on top of shrimp.
Serves 2.