Thai Red Prawn Curry Recipe

"Prawn Curry, Kaeng Ped or Gangkwwa Gung in Thai, has a luscious, thick, rich and creamy taste and the color of the sauce and ingredients is very appealing."

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Ingredients: 

2 tbsp. oil---Thai cooks mostly use coconut and palm oil because they don't burn or smoke over high heat. Sometimes peanut oil and or a blend of all three can be used.
1 tbsp. garlic, chopped fine
2 tbsp. red curry paste, make you own or store bought, McCormick "Thai Kitchen" brand is good
1 cup coconut milk
2 tbsp. fish sauce
2 tsp. light brown sugar
12 jumbo shrimp, peeled, deveined, with tail shell still on---for size look for U-15, which means there are under 15 shrimp in a pound
2 fresh Kiffer lime leaves, cut in half lengthwise, they are around 1 inch x ¾ inch
1 fresh small red chili about 1 ½ in long, seeds removed and finely sliced lengthwise
10 Thai basil leaves, about 1 ½ inches long x 1 inch wide

Procedure:

In a wok or frying pan, heat the oil, add the garlic and fry until golden brown. Add the curry paste, stir with the garlic and cook briefly. Stirring briskly after each addition, add half of the coconut milk, the fish sauce and sugar. The mixture will thicken slightly. Add the prawns and cook until they start to become opaque. Add the remaining half of the coconut milk, the lime leaves and thin sliced chili. Continue to cook, turning the shrimp until they are cooked through and are firm. Remove the shrimp from the sauce to a serving dish with a slotted spoon or tongs. Add the basil to the sauce, stir, pour over the prawns and serve. A simply stir-fried baby Bok Choy and steamed white rice is a great accompaniment.

Recipe Type: Authentic
Recipe Author: Possibly Chef John's Recipe
Original Photograph By: goodcooking.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.goodcooking.com/n_recipe/thai-curry/thai-shrimp.html

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