A little bit sweet and a little bit spicy, Thai-style curries have a lot going for them. Thai cooks learned ages ago how to get complex flavors out of certain combinations of a few key ingredients, such as fish sauce, lime, basil, curry powder and coconut milk.
Witness that complexity and amazing flavor in the recipe below for curried shrimp.
This recipe is based on one published in Self magazine in May 2008 and now posted on Epicurious.com.
Cooking the curry powder in oil helps bring out the full curry flavor. Also, be sure to use the freshest, best-quality curry powder you can find.
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Curried Shrimp
Makes 4 to 6 servings
1 medium potato, peeled and chopped into ½-inch pieces
1 tablespoon olive oil
2 tablespoons curry powder
½ cup thinly sliced onion
1 green bell pepper, cored, seeded and cut into thin strips
1½ pounds large shrimp, shelled and deveined
1 mango, cut into thin strips
1 cup light coconut milk
2 tablespoons fish sauce
Juice of ½ lime
½ teaspoon Sriracha (or other hot sauce)
1 teaspoon sugar
1/3 cup chopped, fresh basil
1. Place potato in microwaveable bowl with 1 tablespoon water. Cover and microwave until tender, about 3 minutes
2. Heat oil in a large skillet over medium heat. Add curry and cook 30 seconds. Add onion and bell pepper and cook 3 to 4 minutes, or until soft. Push vegetables to side of skillet. Add shrimp; cook 1 minute on each side until about halfway cooked. Stir in potatoes, mango, coconut milk, fish sauce, lime juice, Sriracha and sugar. Simmer 2 minutes. Remove from heat; add basil.
Recipe adapted from Self magazine
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