Lani Temple

Megunticook Market

Camden,  ME

236-3537

Thai Coconut Curry  Shrimp 

Paired with

Gewurztraminer

Ingredients:

I tablespoon olive oil

2 shallots, finely chopped

1 clove garlic, finely chopped

1 ½ cups coconut milk

2 teaspoons hot curry paste (or Thai red curry paste)

4 teaspoons fish sauce

1 tablespoon brown sugar

1 tablespoon fresh lime juice

1 lb shrimp, peeled, tail off

4 basil leaves, chopped

In a wok or large frying pan, heat oil over medium high heat, then add shallots and garlic and cook 2 minutes. Reduce heat to medium, add the coconut milk and bring to a simmer. Cook for 2 minutes. Add the curry paste and return to a simmer, stirring to dissolve paste. Cook until the mixture thickens, 4-6 minutes. Add the fish sauce, sugar and lime juice, and cook, stirring occasionally until the flavors blend together, about 5 minutes longer.

Add the shrimp and stir into the coconut curry. Simmer gently over medium-low heat until the shrimp is opaque, about 5-7 minutes. Do not boil the liquid. Stir in the basil leaves and serve over Jasmine Rice.

Makes 4 servings.

Recipes copyright 2010 Lani Temple ©.

Lani Temple, Megunticook Market, 2 Gould Street, Camden, Maine 04842. 207.236.3537 www.megunticookmarket.com.