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Shrimp with Thai curry


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Tempo de preparo

30 min(s)


6 servings

Manu Biar

  • Ingredients
  • Recipe
  • Clean shrimp (peeled and gutted)1.5 kg
  • Coconut milk1.2 l
  • Diced Pineapple1 cup
  • Boiled Carrots1 cup
  • Fish sauce (nampla)2 teaspoon
  • Fresh coriander1 unit(s)
  • Fresh ginger20 g
  • Garlic Cloves4 unit(s)
  • Olive oil2 tablespoon
  • Whole grain peanut butter2 tablespoon
  • Red curry paste2 tablespoon
  1. Use a mini food processor or pestle to make a paste with the garlic, peeled ginger and coriander stalks.
  2. In a large pot, sauté garlic paste and red curry paste until it sticks to the bottom.
  3. Add the coconut milk and wait for it to boil. Add the fish sauce. Season the shrimp and add to the pan.
  4. Add the carrots, pineapple and chopped fresh cilantro. Taste to adjust the salt and amount of pepper. If you want to add more curry paste, remove some of the contents of the pan, mix it with the paste in a bowl and return it to the pan.
  5. Serve with jasmine rice.

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