Summary
| Yield | |
|---|---|
| Source | Harrison |
| Prep time | 30 minutes |
| Cooking time | 30 minutes |
| Total time | 1 hour |
Ingredients
1 pound
uncooked jumbo shrimp 1 tablespoon
vegetable or peanut oil 3
shallots (chopped finely) 2 clove
garlic (chopped finely) 1
1-inch piece fresh ginger (thinly sliced) 1 3⁄4 cup
canned coconut milk (14 Fl oz/400ml/) 1 tablespoon
Thai green curry paste 4
Thai basil leaves 1 teaspoon
jaggeryor soft light brown sugar 8 ounce
flat rice noodles (or 2 cups of white rice) 2 teaspoon
sesame seed oil 2 tablespoon
sesame seeds, toasted sprigs of fresh Thai basil to garnishInstructions
1. Heat the oil in a wok and stir-fry the shallots, garlic, and ginger for 2-3 minutes.
2. Add the coconut mil and curry paste and let simmer for 2-3 minutes.
3. Add the shrimp, basil leaves, and sugar, and cook until the shrimp turn pink.
4. Meanwhile, cook the noodles in boiling water (or rice) according to package instructions, then drain well. Stir in the sesame oil and seeds, garnish with the sprigs of basil, and server immediately with the shrimp.
I used light coconut milk and it came out just fine. I did however simmer for a few minutes longer to thicken up the sauce.
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