Thai Shrimp Curry
images by Frankie Leal
1 Tbsp. Oil
1 lb. Large Shrimp (21-25 is a good size)
2 Tbsp. Red Curry Paste
3 Tbsp. Fish Sauce
2 Tbsp. Sugar
Heat a large skillet. Add oil and shrimp. Saute about 1 minute and remove.
Mix curry paste, fish sauce and sugar together and add to pan. Cook for 1 minute.
Return shrimp to pan and cook 1 minute longer.
Garnish with cilantro and green onion.
Serve with steamed Jasmine rice as an entree or serve alone as an appetizer.
Chef’s Note: For a creamier soup, add one cup of heavy cream and one tablespoon of butter to the curry sauce.