Red Curry Shrimp with Baby Corn
A traditional Thai dish. For the Thai ingredients, check the International foods aisle of your grocery store.





Ingredients:
2 tablespoons peanut oil

1/2 pound broccoli florets

2 medium red bell peppers, cut into strips

1 lb large shrimp, peeled and deveined

1-12 oz can baby corn, drained

Red Curry Paste 1 packet Red Curry Paste
Thai chilies, garlic, lemon grass, galanga ginger and kaffir lime give this popular item fantastic and versatile flavor. Great for meat, poultry, vegetables, fish.

Fish Sauce 2 teaspoons Fish Sauce
Essential for Thai cooking! Also known as seasoning sauce. Used in Thailand as we use salt, or as other Asian Cuisines use soy sauce.

Coconut Milk 1-13.5 oz can Coconut Milk
Essential for Thai Curries! Our coconut milk is the highest grade available, coming from the first pressing. Think of it as extra virgin coconut milk!

Jasmine Rice Jasmine Rice, cooked
One of Thailand’s many gifts to World Cuisine. Jasmine Rice is justly famous for its marvelous aroma and texture.

Directions:
1. In large skillet, heat oil over medium heat.

2. Add broccoli and red peppers. Stir fry 2-3 minutes.

3. Add shrimp. Stir fry shrimp until they just begin to turn pink, about 1 minute.

4. Add baby corn, Red Curry Paste, Fish Sauce and Coconut Milk. Mix all together well.

5. Simmer until shrimp are cooked, about 1-2 minutes.

6. Serve over Jasmine Rice.


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This page last altered:4/30/08 Contact Us