There are so many great Thai curry recipes out there, and if you read through a few you’ll notice odd things omitted or added to this recipe that don’t make sense. There are several basic mistakes in this recipe that make it a disaster. *Available at Asian markets and in the Asian foods section of many supermarkets.My gut senses told me this recipe would not be good, and I should have listened.
NOTESġ pound large shrimp/prawns (or, scallops or a combination of the two)ġ/2 pound fresh mushrooms quartered (or, 1 can whole straw mushrooms, drained), (optional)Ģ tablespoons peanut oil divided (or, other high temperature oil)ġ 1-inch piece ginger root peeled and finely choppedĢ cloves garlic finely minced or put through a pressġ tablespoon Thai red or green curry paste*ģ/4 cup unsweetened coconut cream or the thickest milk on the top of a can of coconut milk*Ģ tablespoons Thai fish sauce (n m bplah) divided (Golden Boy brand is preferred)*Ģ teaspoons light brown sugar or to taste (or, palm or coconut sugar*) *Available at Asian markets and in the Asian foods section of many supermarkets. Serve hot with plain steamed jasmine rice, and passing lime wedges separately. Transfer to a serving dish and garnish top with a few sprigs of cilantro. Stir well to reheat and mix in with the curry sauce. Then, drain the pre-cooked mushrooms from their juices and toss them or the drained, canned straw mushrooms into the wok. If adding mushrooms, only cook shrimp until nearly done. Lower heat and simmer for about 5 to 10 minutes until sauce thickens and shrimp are done but not overcooked. Stir in the bowl with the coconut cream, tomato paste, fish sauce and brown sugar. Add the bowl of curry paste, coriander, curry powder and cumin, stirring to coat, until the shrimp are just slightly pink, about 1 to 2 minutes. Increase heat to high, add shrimp, and stir-fry for 1 minute. Add garlic, and stir until fragrant, about 1 minute more. When oil is hot, add onions, shallots and seasoning with salt and pepper to taste, and stir-fry until soft and beginning to brown, about 4 minutes. Lower heat to medium-high and add 1 tablespoon oil. (Note there is no need to precook canned straw mushrooms.) Sprinkle in a little fish sauce to salt and cook until mushrooms have just softened. When the oil is hot, toss in mushrooms and stir-fry until they begin to change color. If making optional mushrooms: For fresh mushrooms, heat wok or large heavy skillet over high heat, and add 1 tablespoon of oil. In another small bowl, mix together coconut milk, tomato paste, 1 teaspoon of the fish sauce (or to taste) and brown sugar, until well combined, set aside.
In another small bowl, mix together curry paste, coriander, curry powder and cumin, until well combined, set aside. Have minced garlic in seperate small bowl, or whole garlic in a garlic press. Place onions, shallots and ginger together in a small bowl.
While rice is cooking, measure out and prepare other ingredients as indicated. While shrimp soaks in brine, prepare your favorite rice (white or brown) according to package directions. Then rinse a few times with running water to wash off all the salt. Place in a bowl and add a teaspoon of salt and a few tablespoons of water.
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