I think one of the best purchases I made while living in Thailand was the Thai cookbook I bought at AsiaBooks in Bangkok. The recipes are all translated into English, and call for ingredients than are readily available in North America. I guess it’s an Americanized version of Thai cooking, yet the recipes all taste very authentic.
Tonight I decided to make a version of the Thai Red Curry recipe found in this book. I adapted the recipe a bit, adding some different veggies. I used pre-cooked frozen shrimp, which meant that not only is this dish super delicious, it is also ridiculously easy to make. I suggest serving it on top of a heaping bowl of rice.
Thai Red Curry
- 2 tbsp vegetable oil
- 2 tbsp red curry paste (I use Thai Kitchen brand)
- 1 can coconut milk
- 4 kaffir lime leaves (fresh)
- 1 can pineapple chunks (juice drained and discarded)
- 1 can bamboo shoots
- ½ green bell pepper, chopped
- ½ lb large shrimp (cooked, peeled, and deveined)
- 1 tbsp fish sauce
- ½ tbsp sugar
- Heat vegetable oil in a saucepan over low heat.
- Add curry paste and sauté until you can smell the aroma of the curry (a couple of minutes).
- Spoon the thick and creamy top layer of coconut milk into the saucepan. Increase the heat to medium high. Stir together the curry paste and coconut milk until well combined.
- Add the lime leaves, pineapple, bamboo shoots, bell pepper, and the rest of the coconut milk.
- Bring mixture to a boil, stirring occasionally. Let boil for 2 minutes
- Add the shrimp, fish sauce, and sugar. Boil for 1 more minute. If using uncooked shrimp then boil until shrimp turn pink.
- Serve over steamed rice.