Great Appetizer in Under 30 Minutes
Posted by Miles Carroll on July 25, 2014 (0 Comments)
Friends, family and guests cannot get enough of my Thai shrimp in red curry sauce. It’s the perfect appetizer, super fresh and delicious and takes about a half an hour to prepare.
1 pound of raw shrimp, peeled and deveined
1 teaspoon dried lemon grass
16 ounce can coconut milk
2 tablespoons nam pla (also called fish sauce, available in any Asian market)
1 fresh red Thai chili (also available in Asian market)
2 tablespoons of The Spicy Gourmet’s Thai Red Curry Blend
1 teaspoon Ceylon black pepper
6 dried red chiles
1 chopped medium sized onion
2 tablespoons chopped cilantro
1 teaspoon salt
2 teaspoons grated lemon rind
2 tablespoons vegetable oil
1 teaspoon turmeric
2 ½ teaspoons paprika
1 tablespoon chopped garlic
I like to keep plenty of this on hand, it requires no roasting and yields a versatile, authentic, flavor-packed paste and keeps well refrigerated for up to a week.
Okay, here we go!
Suspend lemon grass in 2 tablespoons hot water, let stand about 10 minutes.
Prepare Thai Red Curry Blend: combine ingredients in a blender until a smooth paste forms, adding 1-2 tablespoons of water as necessary, about 2-3 minutes.
Combine coconut milk, nam pla, chili, Thai Red Curry Blend and lemon grass mixture in medium saucepan. Bring to simmer, approximately 10 minutes, stirring occasionally.
Add shrimp. Cook uncovered until pink, about 4-5 minutes.
There you go, your quick go-to recipe. Delightful appetizer for almost any meal!