Shrimp Curry

Posted: October 7th, 2012

This recipe was made with the Recipe Maker to create a customized Thai curry with your choice of curry paste, meats, vegetables, and garnishes. For a complete meal, serve with steamed jasmine rice or rice noodles. Created Using: Thai Curry

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shrimp

1 13.5- to 14-oz. can coconut milk

1/4 cup Panang curry paste

1 cup lower-salt chicken broth, or homemade chicken or vegetable broth

2 Tbs. light brown sugar or light brown palm sugar; more as needed

1 tsp. fish sauce; more as needed

3 1/8-inch-thick slices fresh ginger or galangal

3 stalks fresh lemongrass, trimmed, bruised, and cut into 3- to 4-inch pieces

6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)

1 lb. large shrimp, peeled and deveined

3/4 cup diced bell peppers (red, orange, or yellow)

3/4 cup sliced button or cremini mushrooms (1/4-inch-thick slices)

3/4 cup sliced cabbage (1-inch-wide bite-size strips)

3/4 cup sliced carrots (sliced 1/8-inch thick on an angle)

3/4 cup loosely packed fresh Italian or Thai basil leaves, more for garnish

lime wedges, for garnish

fresh red chiles, cut into 1/8-inch strips or sliced into rings, for garnish

a drizzle of coconut milk, for garnish

1/4 cup loosely packed chopped fresh cilantro, more whole leaves for garnish

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).

In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.

Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.

Add the carrots, ginger slices, lemongrass pieces, and whole lime leaves and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the shrimp, bell peppers, button mushrooms, and cabbage and continue to simmer until everything is tender and cooked through, about 3 minutes more.

Remove the curry from the heat. Season to taste with more sugar and fish sauce, and add the basil and cilantro. Transfer to a serving bowl (or serve right out of the pot). Remove the ginger slices, lemongrass pieces, and whole lime leaves or tell your guests to eat around them. Garnish with the basil, lime wedges, red chiles, coconut milk, and cilantro.

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