Shhhh! Don’t tell K that there is curry in this dish! He hates curry. At least the brown curry that is used incessantly in Japan. I don’t blame him…it looks disgusting. I never ate it, but he did on accident because he thought it was some kind of gravy. Yikes! They sure love curry over there. Almost as much as they love mayonaisse, but that’s another story for another time.
I found this recipe on my friend Sarah’s blog – A Taste of Home Cooking – and knew that I had to put in on the menu right away! I did not heed her advice, however, on not using lite coconut milk, but only because I had already bought it when she told me. Next time I will listen. It was really good, but the regular coconut milk would have made it a little creamier. I like creamy dishes. Yum. I served this over Jasmine rice, and I’m in love. I love shrimp, so now I have another good recipe to add to the rotation! Thanks again, Sarah!
1 tablespoon oil
- 1 lb shrimp, peeled and deveined
- 4 scallions, whites and greens separated, chopped
- 2 tablespoons Thai red curry paste
- 2 big cloves garlic, minced
- 1 can coconut milk
- 1 tablespoon fish sauce
- salt and pepper to taste
In a large nonstick skillet, heat oil on high heat. Pat shrimp dry, season with salt and pepper and add to skillet. Cook until they just turn pink, then remove to a plate.
Reduce heat to medium-high, add more oil if the pan looks dry, then add scallion whites, red curry paste and garlic. Sauté one minute.
Add coconut milk, and fish sauce and mix well. Simmer about 2-3 minutes, then return shrimp to the pan and coat with the sauce.
Remove from heat, mix in scallion greens. Serve over jasmine rice.