Thai food is comfort food for us. Well at least for the two adults and the teen. Little Sis does not like Thai food!
Don't ask me how this is possible but the more I see my kids, the more I want to get their DNA checked. I don't know where they carry these traits from. So anyway for a long time all that Little Sis would eat at our favorite Thai place was their jasmine rice with a little bowl of ketchup+hot sauce on the side. I was okay with it as long as there was no impediment to my pad thai. As she grew older and became an active member in voting "Where do we go out for dinner on Saturdays?", she also became a vociferous opponent of our favorite Thai place. Imagine the horror. Instead of a nice bowl of Tom Yum soup we were being subjected to mac n cheese, how so ever gourmet it may be.
Only recently she has taken an infinitesimal amount of liking for Tom Yum soup which she eats with a side of jasmine rice. As long as she does not vote out our Thai place, I really don't care.
Now, since making a Thai Red curry is something which has a huge ROI, with little work to do and a huge return on flavor, I make a Thai red curry at home often. Little Sis does not eat it but Big Sis slurps it up. It really is a pretty simple dish to make if you have these two ingredients. Thai Red Curry Paste and a Can of coconut milk. I like the Maesri brand of red curry paste and have not tried other kinds.
To make a Chicken Thai Red Curry follow this recipe
Today we will make Shrimp Thai red Curry
Shrimp Thai Red Curry
Start off with 1 lb of fresh or frozen raw shrimp. If you are buying fresh shrimp, buy the ones without the head. Clean the shrimp which means take out the black thread like thingy on the back of the shrimp and rinse in running water. Toss the shrimp in salt and keep aside
Fry 1 small onion, chopped in pieces, cool and make a paste
Heat canola or vegetable oil in a wide pan
Saute the shrimp lightly until they change their raw coloring. Take out and keep aside
To the same oil add 2 cloves of garlic minced. If you have Thai Basil leaves, add about 3-4 of them too.
Once you get a beautiful flavor, add the Onion paste and fry for a minute
Add 1 red bell pepper and 1 green bell pepper chopped in medium sized strips. Saute for 2 minutes
When the Pepper turns soft add 2-3 tbsp of the Red Curry Paste. Saute and cook with sprinkle of water for the next 2-3 minutes
If you have bamboo shoots,add 1/2 a can of bamboo shoots. Saute
Add 1 can of Coconut Milk + 1/2 Cup of water. Mix well and adjust for salt. Let the gravy come to a simmer. I usually let it simmer at low-medium heat for 6-8 minutes as I see it helps the flavors to blend well.
Add 1 tsp sugar and cook to desired consistency. By this time the gravy will have a beautiful color.
Now add the cooked shrimp and let the gravy simmer for 2 more minutes.
At the very end add the Lime Zest or Kafir Lime Leaves. Serve with rice.
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