Food Lovers Web - Free Thai Recipes

Shrimp in Spicy Coconut
(Chu Chee Goong Lai)

A curry-like dish in which the shrimp are cooked in spicy coconut milk gravy that gains flavor from the addition of basil. Although large tiger prawns are normally used, smaller prawns or shrimp may be substituted.

Ingredients

1 lb (500 g) fresh shrimp or prawns
1/2 cup (125 ml) coconut cream
2 tablespoon red curry paste
1 cups (350 ml) thin coconut milk
1/2 tablespoon fish sauce
1 tablespoon chopped palm sugar or dark brown sugar
2 kaffir lime leaves, sliced
Thai basil leaves or coriander leaves to garnish
2-3 fresh red chili, thinly sliced

Preparation

1) Peel and divined the shrimp, discarding the heads and tails.
2) Heat the coconut cream in a large saucepan or wok over medium heat, and the curry paste and cook, stirring constantly, until fragrant, about 5 minutes.
3) Add the shrimp and coconut milk, and bring gently to a boil. Simmer over low heat for about 10 minutes or until shrimp are just cooked.
4) Season to taste with fish sauce and palm sugar.
5) Place shrimp on a serving platter garnished with shred or kaffir lime leaves, basil and chilies.

Serves: 4

Preparation time: 15 minutes

Cooking time: 15 minutes

Happy Cooking !

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