Fast Thai Red Shrimp/Prawn Curry That I Love!

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I love Thai food. It has so much flavor and I find it addictive too!! I miss the Thai takeouts in Nantucket MA, where we were blessed with several Thai people who could bang out the best food, to pick up  on my way home from work! Mama K comes to mind. I have course travelled through Thailand and did go to a huge buffet lunch at a hotel, so was able to sample all kinds of food! That was actually the day that we went on a Bangkok river tour, which was so much fun! The rivers are full of these huge fish, but you can’t imagine eating them though out of that water!!! The rivers bustle with people on boats, trading and living there. Even the bank is on a boat, which I thought was hysterical, as it was sailing down the river, with a guy sat at a desk in a shirt and tie on it, ready to serve customers who hailed it! I’m amazed he was never robbed!!!

The great thing about Asian food is that it cooks fast and this recipe is no exception! So its great for lazy weekend food or for supper when you get home from work. It’s a simple recipe but does not let you down on flavor!

WINE NOTE: (of course) Fruity wines work well with Asian food and I would tend to go with Pinot Gris as I cannot get my husband to drink Riesling!! But a dry Riesling would work very well with it.

 

Fast Shrimp, Coconut & Tomato Red Curry

2 tbsp vegetable oil
1 medium onion sliced
2 garlic cloves sliced
1 green chilli deseeded and sliced
3 tbsp Thai red curry paste
1 tbsp tomato puree
200ml/ 7 fl oz vegetable stock
1 can coconut milk
350g /12oz raw large shrimp / king prawns
Cilantro/ fresh coriander & rice to serve (jasmine if you have it)

  1. Heat the oil in a large skillet/frying pan and saute the onion, garlic and half the chilli for 5 minutes until softened. Add the curry paste & cook for 1 min more. Add the puree, stock and coconut milk.
  2. Simmer on medium heat for 10 mins, then add the shrimp/prawns. Cook for 3 mins until they turn opaque. Scatter over the remaining chilli and the cilantro/coriander, then serve with rice.