Thai Red Curry ShrimpCooking Light, JUNE 2010
O M G this was fantastic!! We have recently moved, so I don't get to shop at our usual grocery store and this one doesn't have that great of an international food aisle. As luck would have it, we have an international grocery store within walking distance. I get home from the grocery Sunday and realize we don't have any garbage bags. So, I trudge up the international store to buy some. I start wandering around and low and behold they have the curry paste I couldn't find at the usual grocery that morning. I was just going to use curry powder, but I'm glad I didn't.
I am going to make this again. I am going to make this with chicken. I am going to make this with sacreligious pork. Yes, it *was* that good.
I, stupidly, follow the directions on the can of coconut milk and shake before opening. DO NOT do this. I am a victim of not reading through the whole recipe before making the dish. *snort* So, I poured half the can into the pan, let it reduce, then poured the rest of the can in the pan. Not so sure how much of a difference it made, but that's what I did and it turned out amazing.
I would definitely get the hot curry paste next time. Next time I make this, I'm going to add some jalapeno to the pan for a little kick.
This was fast, simple, and yummy. It was even great for lunch the next day.
Knife
Cutting board
Measuring cups and spoons
Large nonstick skillet
Small bowl
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