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Sunday, April 3, 2011

Thai shrimp curry with vegetables and bamboo shoots

2 tablespoons cooking oil
1/2 cup chopped shallots
3 red chillies or Thai chilies broken
2 teaspoons minced garlic and ginger
2 teaspoons sugar
1 (14-ounce) can coconut milk
1 pound medium shrimp, peeled and deveined (cooked shrimp is ok)
3 tablespoons chopped Thai basil leaves
1 packet frozen vegetables- preferably with bamboo shoots in it. They give a different flavor.
Pinch of curry powder

Can add Thai fish sauce if you like.

In a large wok heat the oil over medium-high heat. Add the shallots, sauté, add garlic and ginger. Add the vegetables. Stirring, add sugar, then the coconut milk and bring to a boil. Simmer until thickened slightly. Add the shrimp and cook, stirring, until cooked through. Add curry powder. Serve over rice

  Link 1

Sometimes, I use chicken instead of  shrimp , and pickled bamboo shoots instead of brined ones.

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