Red Thai Shrimp Curry
We had a simple curry dish for dinner tonight. I bought the shrimp this weekend and I had planned to just roast them but Hubby prepared the tuna tartare last Sunday and we had a lot of extra ingredients like the coconut cream, lemon grass(they’re not cheap), and the red curry paste, so I just decided to make a Red Curry dish and use the shrimp instead of chicken (my choice of meat whenever I have curry). I didn’t follow an exact recipe here but I did check Pioneer Woman’s curry recipe and the food network site to get some inspiration. I sauteed the shrimps first for a couple of seconds because I wanted them cooked together with the spices. Shrimp cook very fast and gets tough if you overcook them, so you gotta watch out!
After the shrimps, I sauteed onions, garlic, ginger,red peppers, lemons grass (smells so good in the kitchen). Then I added 3 tablespoons of red curry paste, coconut cream, fish sauce. Let it boil, then I added young sweet corn because I like it but you can add other veggies if you want (like carrots, peas). That’s it!