Recipe by Spence S.
"After traveling through Thailand for the first time over 10 years ago, I became enamored with the cuisine. This curry recipe is the result of many years of subtle refinements and fine tuning with an interesting Canadian twist! It's worth the effort to find fresh lemon grass and either fresh or freshly frozen kaffir lime leaves. Serve hot with basmati or jasmine rice."
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1 1/2 tablespoons
red curry paste, or more to taste
red onion, cut into 1/2-inch dice
bell peppers, cut into 3/4-inch pieces
2 (14 ounce) cans
3 1/2 tablespoons
lemon grass, bruised and chopped
kaffir lime leaves, torn into quarters
medium shrimp, peeled and deveined
packed chopped fresh basil
chopped fresh cilantro
This was good! I halved the recipe and served this over cauliflower rice. Oh and I added broccoli :)
I made this tonight and loved it! Had to sub out some things. Added more broth as I was short coconut milk. Used dried basil, eye balled it. Used honey instead of maple syrup. Skipped the lime leaves (next time I make it I will add fresh lime juice to finish it). I used hosin sauce instead of fish sauce. Even with all that and being my first Thai curry it was amazing! I also little it simmer for hours which helped thicken it.
* Percent Daily Values are based on a 2,000 calorie diet.
Spence's Secret Thai Red Shrimp Curry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 449
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