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Thank you for stopping by my site. Cooking is one of my hobby!
I love to cook, bake and try new recipes.
These recipes are all tried and true, foolproof guaranteed successful. My recipes.ucoz.com is a website devoted to finding the best recipes, and
presenting them to you with simple instructions and lots of pictures.
1/2 teaspoon cooking
oil 1
tablespoon red curry
paste 6
ounces coconut milk 1/2 red bell pepper, seeded and cut into
strips One
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
milk.
Now you can add the remaining coconut
milk and the bell peppers/mushrooms. Bring to simmer, cook for 3
minutes.
Now add the shrimp and cook for
another 2 minutes until the shrimp is cooked through.
Throw
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.
