Monday, February 5, 2007

Red Curry Shrimp

Adapted from the October 2003 issue of Bon Appetit Magazine, and included in the Bon Appetit Cookbook

Serves 4

Ginny told me about this recipe at Westhampton Beach one fine day. If you like Thai food, you will like this. Olivia and Chris will like it. It's easy, and it's fragrant. You may want to serve this with a little cooked jasmine rice in the bowl.

1 tablespoon Thai red curry paste
1 13.5 can unsweetened coconut milk
1 8 ounce bottle clam juice
1¼ pounds uncooked large shrimp, peeled
⅓ cup chopped fresh cilantro
Salt
1 lime, cut into 8 wedges

Cook the red curry paste in a large skillet over medium-high heat, stirring constantly, until fragrant, about 1 minute. Add the coconut milk and clam juice and bring to a boil, whisking until curry paste dissolves. Continue to boil, stirring occasionally, until the sauce thickens enough to coat a spoon. This will take from 5 to 7 minutes. Lower the heat, and add the shrimp to the sauce. Cook, turning occasionally, for about 4 minutes -- just until the shrimp turn pink and are opaque in the center. Turn the heat off, and stir in the cilantro. Season to taste with salt. Divide shrimp and sauce among 4 shallow bowls. Garnish with lime wedges and serve.

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