- Average
- Average budget
1.1/5
(35 Votes)
Ingredients
- 1 400 ml can coconut milk
- 1 tbsp red curry paste
- 1 C chopped red onion
- 1 C chopped canned tomatoes
- 2 tbsp fish sauce
- 1 tsp grated lime rind
- 1 tsp sugar
- 1 lb shrimp, shelled
- 1/4 C fresh basil, chopped
- 2 tbsp chopped fresh coriander
- 1 tbsp lime juice
- salt & pepper to taste
Preparation
Step 1
Place coconut milk in skillet and bring to a boil. Boil for 8-10 minutes or until thick enough to coat a spoon.
Step 2
Stir in curry paste and continue to simmer 2 minutes. Add onion and simmer 2 minutes. Add tomatoes, fish sauce, grated lime rind and sugar. Simmer for 15 minutes or until sauce thickens.
Step 3
Stir in shrimp. Simmer in sauce for 3-4 minutes or until pink. Stir in bail, coriander and lime juice. Taste for seasoning, adding salt, pepper or lime juice as needed.
Step 4
Serve with rice.