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1/2 teaspoon cooking
tablespoon red curry
ounces coconut milk 1/2 red bell pepper, seeded and cut into
6 ounce package fresh mushrooms 1/2
pound shrimp, peeled and deveined 8 basil leaves (optional)
Heat a skillet over
medium high heat, once hot add in the cooking oil and red curry paste.
Whisk for about 30 seconds. Pour in the coconut milk and stir
to combine. Add in the mushrooms and the red peppers and continue
cooking for 3 minutes. Add the shrimp to the curry and cook for another 2
minutes. Add in the basil and serve over rice.
Method The first step is to
heat up some of the curry paste on low heat in a pan. You want to heat
up the paste to release some of the flavors and oils in the paste. I start with 1 tablespoon of the curry paste -
you can use more if you want, but it's SPICY!! Start with just a bit
and you can always add more later after tasting.
Whisk in just a bit of the coconut milk
- continue whisking until the curry paste is melted in the coconut
Now you can add the remaining coconut
milk and the bell peppers/mushrooms. Bring to simmer, cook for 3
Now add the shrimp and cook for
another 2 minutes until the shrimp is cooked through.
in some fresh basil if you'd like - though it's not necessary!
And there you have it, Thai Curry in 10
minutes! Serve over rice or noodles.