This is a recipe Winston and Sherri made for us. We tried to use it at our wedding, but in the large quantity it didn’t thicken properly, so don’t try that π Serve over basmati or jasmine rice with a squeeze of lime and chopped fresh coriander leaves. The sauce can be prepared well ahead and refrigerated.
- οIngredients
1 can coconut milk
2 tbsp fish sauce
2 tsp sesame oil
2 tsp thai red curry paste
1 lb raw large shrimp, peeled & deveined
1 red pepper, slivered
1 cup fresh pea pods, cut in half diagonally
mango slices
green peas
(this uses a shortcode which is kind of invisible in the divi view, don’t delete)
- οDirections
SAUCE
Combine first four ingredients in a large heavy saucepan. Bring to a boil on medium-high, stirring constantly. Reduce heat to medium and boil for 15-20 minutes, stirring frequently, until sauce is thickened and reduced to about 1 cup.
THE REST
Butterfly shrimp by cutting slightly deeper in cut made for deveining, but not quite through. Press open, pat dry. Add to sauce.
Add red pepper, pea pods and green onion. Heat and stir for about 3 minutes until shrimp turns pink is curled and completely coated with sauce. Do not overcook.
- ξNotes