35
directions:
Scoop the cream off the top of the can of coconut milk
(about halfway down), and add it to a large fry pan. Bring
to a boil over medium heat. Stir in curry paste and turn heat
down to low. Simmer, without stirring, until fragrant and
coconut cream starts to release oil, about 3-5 minutes. Add
the rest of coconut milk and vegetable stock and bring to a
boil. Reduce heat and add sweet potato cubes. Cook until
tender, about 15 minutes. Add shrimp and mango and cook
until shrimp turns opaque in the center, about 3 minutes. Stir
often. Season with fish sauce and sugar. Add Thai basil and
kaffir lime leaves, and remove from heat. Allow to sit for at
least an hour before serving, as the curry becomes thicker and
more flavorful with time. Serve with jasmine rice.
Contributed by Min Kwon from MJ and Hungryman
thai red curry with
shrimp and mango
Makes 4 servings
Prep time: 20 minutes
Cooking time: 20 minutes
ingredients:
1 14 fluid oz. can coconut milk
2 tablespoons red curry paste
1 cup low-sodium vegetable stock
1 large sweet potato, diced into ½ inch cubes
8 ounces raw shrimp, peeled and deveined
2 mangos, peeled, pitted and diced
1 teaspoon fish sauce
1 teaspoon palm sugar (or brown sugar)
1 cup Thai basil leaves
3 kaffir lime leaves, bruised
1 cup jasmine rice, prepared according
to package directions
