- 2 (14 ounce) cans coconut milk
- 2 tablespoons red Thai curry paste
- 1 tablespoon fish sauce
- 1 fresh red chili pepper, seeded and minced
- 24 large shrimp, peeled and deveined
- In a wok, combine coconut milk, curry paste, fish sauce, and minced pepper. Slowly bring to a simmer over medium low heat, stirring frequently.
- Reduce heat to low, and add shrimp. Cook uncovered, stirring frequently, until prawns are cooked and flavors mellow, about 15 minutes.
03/22/2017
recipepes.com
Shrimp Red Thai Curry, recipe
PT15M
PT1H
5
455 calories