weee free weekend :) domestication time hehe. this recipe is lifted directly from July 2010 issue of yummy magazine.
**
Yellow Shrimp Curry
Who would’ve though that this well-known Thai dish is so easy to make? All you need are six easy-to-find ingredients to add some color and spice to a weekday meal.
Serves 2 Prep Time 10 mins Cooking Time 25
Ingredients
1 potato, sliced into wedges
3 tbsp vegetable oil
1 (200g) pack yellow curry paste
2 cups coconut milk
250g medium shrimp, peeled, deveined, with tails left on
1 red bell pepper, sliced
10 basil leaves, plus more for garnish
1 - In a pot, boil the potato wedges with salt. Remove the potatoes when half cooked, set aside.
2 - In a pot, heat the vegetable oil, then add the curry paste. Stir continuously to keep the mixture from sticking to the pan. Cook for 5-10 minutes or until the paste has completely dissolved.
3 - Slowly pour in the coconut milk. Add the shrimps, cook for 2 minutes. Add the bell pepper, basil leaves and potato wedges, boil for 10-15minutes.
4 - Place on a serving dish and garnish with basil before serving.
**
My Yellow Shrimp Curry :D
Some insights on the recipe :)
> This really is an easy-to-make dish :) You just need to have the right ingredients which are relatively easy to find at your local grocery store (I found the curry paste at the international cuisine section P53, canned coconut milk near the condiments area P48)
> I wanted to get the fresh shrimps but for convenience’s sake, I bought the frozen ones. There are peeled shrimps available at the frozen section area, cost around P110-150 for 25 medium pieces. That’s good enough— to spare you the hassle of peeling the shrimps one by one.
> In cooking the curry paste, I just followed the directions on the box, not the one on this recipe. No more frying and cooking continuously (scrap procedure #2). I bought the brand, Thai Pro-Chef’s Instant Creamy Red Curry Paste. The instant curry is mildly spicy by the way, so you can add chili flakes or pepper if you want a super hot dish :)
> The tasting part is subjective. Of course I’d say this is great because I made it :) I love Thai dishes and I love how it’s so easy to make this. Plus it’s cheaper than going to a Thai restaurant (or Thailand! haha) Estimate cost of dish (I made this for 4 people) - P65.
Good enough diba? :) Yay for yummy magazine :D
-
imthatnicegirl liked this
-
mysticbrew posted this
