Esta es una exhibición prevé de cómo se va ver la receta de 'Red Curry Shrimp' imprimido.

Receta Red Curry Shrimp
by Jessica Ryan

Red Curry Shrimp
Calificación: 3.8/5
Avg. 3.8/5 2 votos
Tiempo de Prep: Tailandia Thai
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 1 cup jasmine rice
  • 1 2/3 cups water
  • 2 Tsbp. vegetable oil
  • 2 1/2 tsp. minced garlic
  • 1 tsp. minced ginger
  • 2 Tbsp. prepared red curry paste
  • 1/3 cup chopped onion
  • 1 (14 oz.) can light coconut milk
  • 2 tsp. sugar
  • 2 Tbsp. fish sauce
  • 1 (8 oz.) can sliced bamboo shoots, drained and rinsed well
  • 1 (7 oz.) pkg. baby spinach
  • 1 lb. medium shrimp, peeled, tails removed, thawed if frozen

Direcciones

  1. Add rice to a medium saucepan, rinse, and drain, keeping rice in pan. Add water and bring to a simmer over high heat. Stir well. Cover and reduce heat to medium-low. Cook for exactly 10 minutes, then remove from heat, but do not remove lid. Set aside.
  2. While rice is cooking, start curry. In a large soup pot, heat oil over medium-high heat. Add garlic, ginger, curry paste, and onion. Cook and stir until fragrant, about 1 minute. Add coconut milk, sugar, and fish sauce. Whisk until smooth and blended. Bring to a simmer, then reduce heat to medium. Cook for 5 minutes.
  3. Add bamboo shoots. Slowly stir in spinach until all of it has wilted into the curry. Add shrimp. Cook and stir for 4 to 5 minutes until shrimp is cooked through.
  4. Remove lid from rice pot and fluff rice with a fork. Divide rice among four plates and top each serving with an equal amount of curry. Garnish with chives (optional).