Thai Food Recipe

  Food recipe  
  Thai Curries & Soups
  Main Course
  Shrimp in Spicy Coconut recipe  
  (Chu Chee Goong Lai)  
 Chu Chee Goong Lai
   A curry-like dish in which the shrimp are cooked in a spicy coconut milk gravy that gains flavor from the addition of basil. Although large tiger prawns (about 6 per lb) are ืnormally used, smaller prawns or shrimp maybe substituted.
    1 lb (500 g) fresh shrimp or prawns
    1/2 cup (125 ml) coconut cream
    2 tablespoons Red Curry Paste
    1 cup (250 ml) thin coconut milk
    1/2 tablespoon fish sauce or to taste
    1 tablesppon chopped palm sugar or dark brown sugar
    2 kaffir lime leaves, very thinly sliced
Thai basil (horapa) or coriander liaves (cilanto) to garnish
    2-3 red chilies, thinly sliced
1. Peel and devein the shrimp, discarding the heads and tails.
2. Heat the coconutcream in a large saucepan or wok over medium heat, add the curry paste and cook, stirring constantly, until fragrant, about 5 mins.
3. Add the shrimp and coconut milk, and bring genty to a boil. Simmer over heat for about 10 mins or until shrimp are just cooked.
4. Season to taste with fish sauce and palm sugar.
5. Place shrimp on a serving platter garnished with shreds of kaffir lime leaves, basil and chilies.

Serves 4
Preparation time: 15 mins.
Cooking time: 15 mins

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