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Receta Thai Coconut Curry Shrimp
by Gloria Bass

Thai Coconut Curry Shrimp

An easy, flavorful curry, great for a first-time Thai style dish. Recipe from SFGate's best-of competitions.

Calificación: 4.5/5
Avg. 4.5/5 3 votos
Tiempo de Prep: Tailandia Thai
Tiempo para Cocinar: Raciónes: 4 servings

Va Bien Con: jasmine rice, spring rolls

Ingredientes

  • 1 can (13.5 ounces) coconut milk
  • 1/2 teaspoon Thai red curry paste
  • 1 garlic clove, finely chopped
  • 1 tablespoon finely grated fresh ginger
  • 3 tablespoons nam pla (Thai fish sauce)
  • 2 limes
  • 1 pound shrimp, peeled and deveined, or 1 pound scallops
  • 1 cup cubed ripe, sweet mango
  • 1/3 cup finely chopped cilantro
  • 1 teaspoon unseasoned rice vinegar

Direcciones

  1. Combine the coconut milk, curry paste, garlic, ginger, 2 tablespoons of the nam pla and the juice of 1 lime in a saucepan. Cook over medium heat for about 5 minutes.
  2. Add the shrimp and simmer for 5 minutes, until they turn pink and are cooked through.
  3. Add the mango and cilantro. Stir in the remaining 1 tablespoon nam pla, the juice of the second lime and the rice vinegar.
  4. Serve this soup-like curry in shallow bowls with steamed jasmine rice on the side.