Spicy Thai shrimp curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup chicken broth1 can light coconut milk4 tbs tomato paste3 large chunks of ginger2 cloves chopped garlic1 chopped shallot1 tbs Sriracha (spicy Asian garlic-Chile sauce)1 tbsp chopped cilantro1 tbsp fish sauce1 tsp salt1 tbsp brown sugar1 red pepper sliced into strips1 pound of uncooked shrimp1 cup cooked jasmine rice
Start by peeling and de-veining your shrimp. Save the shrimp tails and skins in a separate bowl.
In a large saucepan, bring the first 11 ingredients (through brown sugar). Add the shrimp tails and skins to the liquid and simmer for about 30 minutes uncovered to let the flavors marry and the liquid reduce
When the curry broth is done, pour it through a colander into a bowl to remove the debris. Throw the debris away and return the broth to the pan and then to the stove. Add the strips of red pepper and continue to cook until the strips of pepper are tender. Turn off the stove and add the shrimp. the heat from the curry should be enough to cook the shrimp without additional heat. Stir until the shrimp are done and thoroughly pink. (about 5 minutes)
Serve over jasmine rice and top with copped cilantro.
Serve with Jasmine rice
Number of Servings: 6
Recipe submitted by SparkPeople user LAMISHRA.
In a large saucepan, bring the first 11 ingredients (through brown sugar). Add the shrimp tails and skins to the liquid and simmer for about 30 minutes uncovered to let the flavors marry and the liquid reduce
When the curry broth is done, pour it through a colander into a bowl to remove the debris. Throw the debris away and return the broth to the pan and then to the stove. Add the strips of red pepper and continue to cook until the strips of pepper are tender. Turn off the stove and add the shrimp. the heat from the curry should be enough to cook the shrimp without additional heat. Stir until the shrimp are done and thoroughly pink. (about 5 minutes)
Serve over jasmine rice and top with copped cilantro.
Serve with Jasmine rice
Number of Servings: 6
Recipe submitted by SparkPeople user LAMISHRA.
Nutritional Info Amount Per Serving
- Calories: 135.4
- Total Fat: 3.7 g
- Cholesterol: 148.2 mg
- Sodium: 715.6 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 0.8 g
- Protein: 16.9 g
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