The Royal Chef At Home: Easy Seasonal Entertaining

THAI SHRIMP CURRY

SOME CURRIES REALLY BENEFIT FROM A LONG SLOW COOK WITH THE MEAT ABSORBING THE FLAVOR OF THE SAUCE. Not this one though. Using shrimp, this curry is quick, easy to make, full of bright flavors and perfect served over rice or noodles. MAKES 4 PORTIONS

¼ cup red Thai curry paste, Mae Ploy is a good brand 2 large tomatoes, diced 1 tablespoon brown sugar 1 teaspoon Thai fish sauce, or to taste 2 tablespoons crunchy peanut butter

1 teaspoon (or to taste) garlic chili sauce ½ cup chicken broth 1 (14 ounce) can unsweetened coconut milk 2 teaspoons lime juice ½ cup fresh chopped cilantro ½ cup green onions, finely chopped

1 tablespoon sesame oil 1 cup onion, thinly sliced 1 red bell pepper, cut into bite size pieces 1 teaspoon garlic, minced 1 tablespoon chopped fresh ginger 2 pounds (21/25 count) peeled and deveined shrimp

1 Heat the sesame oil in a 12-inch skillet over medium heat and add the onions, pepper, garlic and ginger. Cook until the vegetables start to soften. Add the shrimp and stir. Cook for about 4 minutes until the shrimp are opaque. Stir in the curry paste, tomatoes, brown sugar, fish sauce, peanut butter and garlic chili sauce. Add

the chicken broth and coconut milk and simmer. Adjust the seasoning with salt and pepper. Stir in the lime juice. 2 Pour over rice or noodles and garnish with the cilantro and green onions.

152 THE ROYAL CHEF AT HOME