Quick Easy Thai Shrimp
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 cream (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 garnish
- Heat the oil in a wok and stir-fry the shallots, garlic, and ginger for 2-3 minutes.
- Add the coconut mil and curry paste and let simmer for 2-3 minutes.
- Add the shrimp, basil leaves, and sugar, and cook until the shrimp turn pink.
- 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.
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