Cooking Instructions
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Step 1
Heat up the
Cooking Oil (15 mL)
in a wok or a large pan and saute the
Onion (1)
and
Garlic (3 cloves)
over medium-high heat.
Step 2
As soon as the onions start to turn translucent, add the
Thai Red Curry Paste (45 g)
and saute the curry for a few seconds.
Step 3
Add the
Coconut Milk (360 mL)
and stir well. Allow it to simmer but stir occasionally to keep it from burning. After only about a minute, the curry will start to thicken up.
Step 4
As soon as all of the ingredients are well combined and it starts to thicken just a little, add the
Medium Shrimp (10)
.
Step 5
Keep stirring and allow the shrimp to cook in the curry sauce. Allow it to boil gently. The shrimp will start to curl up as they cook.
Step 6
When all of the shrimp are cooked, add
Granulated Sugar (10 g)
,
Fish Sauce (5 mL)
, half of the
Kaffir Lime Leaves (3)
.
Step 7
Give it a good stir, then transfer to a serving bowl.
Step 8
Garnish with the rest of the lime leaf strips and
Red Chili Pepper (1)
. Serve with steamed rice or with your favorite pasta.
