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Monday, March 22, 2010

Thai Red Curry Shrimp

I don't hide my love for ethnic food. It's yummy, usually inexpensive, and exposes me to flavors and tastes that I didn't experience growing up down south. Usually, it's cheaper to order delivery if I am in the mood for Thai food. However, this recipe might be one of the easiest ever, and I have altered the ingredients for 2 people, so that I can have leftovers for lunch the next day. The ingredients are easy to find in NYC, but even if you have to hunt them down, there are tons of recipes online that include these things, so don't worry... they won't go to waste. It really is a delicious meal and one of the easiest things I know how to make. The rice takes longer to cook than the actual dish!

The ingredients:
1 teaspoon canola oil
1/2 cup chopped onion
1 teaspoon red curry paste (this adds a good amount of spice, but I actually prefer more)
1 teaspoon sugar
12 ounces large shrimp, peeled and deveined
1/3 cup coconut milk (feel free to use light if you are watching the calories)
2 teaspoons fish sauce
1/4 cup chopped green onions
1 tablespoon chopped fresh basil (I like to use a bit more)

Why not make things easy and just go ahead and chop your ingredients now?

Heat oil in a large nonstick skillet over medium-high heat. 2 things noticed: I need a new nonstick pan PRONTO!....and this is very Medusa-esque. I am pretty sure I made up that word. I like it.

Add onion and curry paste to pan, and sauté 1 minute, stirring occasionally.

Stir in sugar; sauté 15 seconds.

Add shrimp; sauté 3 minutes or until shrimp are done, stirring frequently.

When they are pink throughout, those boogers are done.

Stir in coconut milk and fish sauce; cook 30 seconds or until thoroughly heated. Remove from heat; stir in green onions and basil. (Oops, forgot to take a picture.)

Serve with rice and your choice of side. I went with haricot verts because that is what I had. Feel free to use anything. Told you it was easy. And delicious, right?

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