By: Tony Reverditto
Ingredients
-1 Can of Coconut Milk per person
-1 Tablespoon of Red Curry Paste (per each person serving)
- 1 Tablespoon of Olek Chili Paste
- 1 Tablespoon Fish Sauce and any other Asian spices that you like
- Grated Fresh Peeled Ginger 2-4” and Garlic 4-6 cloves
- Moderate amount of Bamboo Shoots
- 1 Julienned Red Pepper
- 1 Carrot - Sliced
-1 bunch Green Onions – chopped
-1 bunch fresh Cilantro - chopped
-1 Lime
-Raw Shrimp- deveined and de-tailed (3-4 per person)
-Steamed Jasmine Rice (or other type if preferred) ½ – ¾ cup per person
-Protein Substitutes: Can use cooked Chicken, Beef or Tofu, if you prefer.
-Optional Toppings: Thai Basil and Mint are also delicious additions.
Directions:
-In a sauce pan, pour the Coconut Milk (one can per person serving) and heat on low heat.
-Add the Red Curry Paste (one Tablespoon per can) and stir until the milk is light orange color.
-Add 1 Tablespoon of Olek Chili Paste
-Add 1 Tablespoon Fish Sauce and any other favorite Asian spices that you like
-Add Grated Fresh Peeled Ginger and Garlic
-Add Moderate amount of Bamboo Shoots
-Add Julienned Red Pepper, and bring to a medium boil.
-Add Sliced Carrots
-Add green Onions and fresh Cilantro and a squeeze of one lime.
-Then turn off the heat, and let it sit covered for one hour.
-When ready to eat, turn the heat back on and return to a boil. Then turn heat off and add deveined and de-tailed shrimp and cover it one more time. Once the shrimp is white it is ready to serve.
-Serve over Steamed rice, and Tony prefers Jasmine Rice.
-Sprinkle with Cilantro and Green Onions. Thai Basil and mint are also delicious.
*Substitutes: Can use cooked Chicken, Beef or Tofu if you prefer.
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