Coriander Red Curry and Coconut Milk Shrimp
2-3 tablespoons peanut or vegetable oil
1 pound 16-20 prawns, peeled and deveined
1 cup sugar snap or snow peas
2 green or spring onions, cut into 1 inch pieces
1/4 cup (or to taste) curry paste (recipe below)
2 cups baby spinach leaves
1 can coconut milk
1/2 cup coarsely chopped basil
Fish sauce or soy sauce to taste
Fresh lime juice to taste
Heat the oil in a wok or sauté pan. Add the prawns and peas and cook for 3 minutes, or until the peas are bright green. Add the green or spring onions and stir-fry for 1 minute more or until the prawns turn lightly pink and are opaque through. Stir in the curry paste and spinach and cook for about 30 seconds. Add the coconut milk and basil. Season with the fish sauce and lime juice and gently heat through.
Serve over steamed jasmine rice. Garnish with cilantro and lime wedges.
Coriander Red Curry Paste:
6 large dried red chiles (choose the chiles based on heat: Asian chiles are very hot, New Mexico or Pasilla chiles give lots of flavor without all that heat. You can also mix and match!)
1/2 teaspoon coarse sea salt
2 teaspoons coriander seeds
2 inch length of fresh lemon grass, thinly sliced
5 garlic cloves
1 shallot, chopped
1 teaspoon kaffir lime zest or regular lime zest
1 inch piece fresh galangal or ginger, peeled and thinly sliced
Cut the chiles into small pieces and remove the seeds. Soak them in hot water for 5-10 minutes. Drain them.
Combine all of the ingredients in a food processor and puree to a coarse paste.
Recipe developed by Lynne Vea