By Marzia Shamsi
We relish Thai food in my household and this recipe is easy to make, making for a super popular weekend supper. The best thing about Thai cuisine is that we can play around with ingredients without losing authenticity. Thai cuisine places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge.
An online research reveals seven dishes from Thailand listed in the world’s 50 most delicious foods rankings. That doesn’t surprise me, seeing the diversity in different spices, curry pastes and a long list of different variations of noodles and rice. My version of this red curry recipe allows you to use any vegetables of your choice and people allergic to shell fish can replace it with boneless chicken or fish.
I hope you’ll enjoy this recipe as much as I do.
- 1tbsp sesame or canola oil
- 1 can coconut milk
- 2 tablespoons Thai red curry paste
- 1 tablespoon brown sugar
- 2 cloves of finely chopped garlic
- 1 pound large shrimp, peeled and de-veined
- 1 cup assorted vegetables of your choice; I have used bok choy and zucchini.
- 1/4 cup fresh Thai basil
- 2 tablespoons premium fish sauce
- Cooked wild rice or jasmine rice
- Fresh red chillies, thinly sliced
- Sauté garlic in oil then add coconut milk and let simmer on medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low then simmer five minutes.
- Stir in shrimp and vegetables. Cook three to five minutes or just until shrimp turn pink and vegetables are tender-crisp. Stir in basil and fish sauce.
- Serve with cooked wild or jasmine rice, if desired. Garnish with additional basil and red chilli to give it that spicy kick.
About the Author:
Marzia Shamsi is a single mother to two lovely kids. Brought up in the UAE, a Canadian resident originally from India. A professional chef out of house while at home her first and last name is Mom. An amateur blogger who’s just started out, Marzia loves to share her thoughts and knowledge and dreams of owning her own restaurant some day.