Thai Red Curry with Shrimp

Thai Red Curry with Shrimp – A Detailed recipe cooking. Time: 1 hour. 30 min. Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Shrimp Curry

• 450 gr medium sized peeled and chopped shrimp
• 225 gr. rice noodle
• 2 tbsp. l peanut butter
• 1/2 tbsp. chopped shallots
• 1 stripe large red bell pepper
• 2 medium sized peeled and coarsely grated carrots
• 2 tsp chopped garlic
• 3 tbsp. l Thai red curry paste (see recipe below)
• 2 tbsp. l fish sauce
• 2 tsp palm sugar or brown sugar
• 1 can (400 gr.) Coconut milk
• 3 tbsp. l chopped Thai basil leaves
• 3 tbsp. l chopped fresh cilantro leaves
• Ready jasmine rice as a side dish
• Sprigs of fresh cilantro for decoration

Thai red curry paste

• 12 dry Thai chili peppers or other small red ones peppers (remove seeds and soak in warm water for 30 min.)
• 1 tbsp. l coriander seed
• 1/2 tsp peppercorns black pepper
• 1/2 tbsp. chopped shallots
• 1/4 Art. chopped garlic
• 3 stems of lemongrass (remove hard outer leaves and tops, grind the tender part of the stem)
• 3 tbsp. l peeled and chopped fresh ginger root or galangal
• 2 tbsp. l chopped stalks of cilantro
• 2 tsp chopped kaffir lime zest
• 1 tsp shrimp pasta

Recipes with similar ingredients: rice noodles, shrimp, pepper sweet, carrots, shallots, garlic, coconut milk, Peanut butter, fish sauce, curry paste, brown sugar, chili pepper, coriander, black pepper, lemon grass, ginger root, lime zest, jasmine rice, basil

Recipe preparation:

1. In a pot of boiling water, boil the noodles for 3 minutes. Strain and rinse under cold water. In a large wok or In a frying pan, heat oil over moderate heat. Put shallots, bell peppers, carrots and garlic, mix and fry until soft, 2-3 minutes. Add curry paste and cook, stirring until aroma, 30-60 sec. Stir, add fish sauce and sugar, then coconut milk and bring to a boil. Cook until the mixture is slightly thickened, about 2 minutes. Add shrimp and noodles, cook, stirring until shrimp pink and do not boil, about 2 minutes
2. Remove the pan from the heat and add basil and cilantro. red curry paste: Fry in a dry frying pan over low heat coriander and black pepper, until aroma appears, about 3 min. Remove from pan and let cool. Grind in a mill for spice or pestle in a mortar. Put the pan on the middle again the fire. Put the shallots and garlic and fry, stirring occasionally, until vegetables do not begin to brown, about 3 minutes. Remove from heat and let cool. Squeeze the chili peppers, chop coarsely, and liquid save.
3. In a blender or food processor, mix all the ingredients with about 1/4 Art. liquid left. Beat until formed homogeneous paste, collecting the mixture from the edges several times and adding still a tablespoon of liquid through the hole in the lid, not Turning the appliance off. Transfer to an airtight container and store in refrigerator before use. Pasta can be stored in the refrigerator up to 1 month.