Thanks to the great chefs at Malai Kitchen for this yummy recipe.
Malai Kitchen Red Curry Shrimp
1 Tbl Corn Oil
¼ Cup Red Curry Paste
½ Cup Coconut Milk
1 t Sugar
½ Cup Sliced Sweet Onion
½ lb Peeled Shrimp
1 Cup Coconut Milk
1 Cup Shrimp Stock
1 cup Vegetables
20 ea Thai Basil Leaves
2 Cups Aromatic Jasmine Rice
Heat Pan with vegetable oil. Stir fry Curry Paste for 1 minutes. Add Coconut milk and Sugar and cook until even throughout. Add onions and shrimp sauté until just cooked. Add remaining coconut milk and shrimp stock. Add Vegetables and cook until soft. Remove from heat and stir in thai basil. Serve and enjoy!
NOTE: note -the curry paste is a key ingredient here. They make their own - something most average home cooks wouldn't do that, so they recommend Mae Ploy Brand available at Central market and all Asian markets and Chaokoh or AROY-D Coconut milk over all other brands.
