Shrimp Red Curry


September 12, 2016

Have you ever been to a restaurant and ordered the food and tasted it and told yourself I can make this at home? Well, that is just what I did when we ate at Thai Ginger, a couple of weeks ago. When I tasted my husband’s entrĂ©e Shrimp Red Curry, I thought it was delicious so thought I could try to make it at home. Since it was my first time eating at Thai Ginger, I figured to get their menu to look at just in case for our next visit I know what to get. While reading, Shrimp Red Curry it seemed easy to make with the ingredients already listed on the menu. With my own spin I just figured out how to cook the food and it looked the same as what my husband had ordered although it was very spicy. Who would have thought just a squeeze  of red curry paste could be that spicy? About one tablespoon I guess since I don’t measure ingredients unless I’m make a cake or brownies. 

But anyhow, I thought my first try to make Shrimp Red Curry was very successful then when next time comes around I know the amount of curry I am going to use. Whether you are trying different culinary cuisine without traveling abroad why not try Thai foods? My Shrimp Red Curry is a mouth-watering dish without over blowing your budget even when it comes to seafood like shrimp. The ingredients are without measuring as my guesses.

Shrimp Red Curry

½ lb of Shrimp (deveined)
1 tablespoon cooking oil
½ Bell Peppers red or green (whatever you prefer)
1 small can of Bamboo Shoots
¼ tsp Red Curry Paste
1 can Coconut Milk
Basil leaves

Turn on the stove to medium heat to warm the pan, add the cooking oil, saute the bell peppers, add the shrimp until it looks orange, then add the bamboo shoots and red curry paste, make sure to stir them well, then add the coconut milk and bring it to a boil for about 10 minutes. Seasoned with salt according to taste. Remove from heat then add basil leaves. This dish is perfect with warm rice. Trust me, this dish would be one of your weekend meals to make for your family.


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