Thai Shrimp Curry

Made using homemade Thai Red Sauce

If you have Thai Red Paste/Sauce, you can whip this dish in 10 mins. I’m not kidding! The magic ingredient in recipe is the Thai Red Sauce.

Ingredients:

1 cup Thai Red Sauce
1/2 cup shredded coconut
1/2 cup coconut milk or water (optional, see notes)
1/2 pound Shrimp, cleaned and deveined
1 cup boiled potatoes, sliced(optional)
1 tsp ghee
1/4 cup cilantro, chopped for garnish

Method:

1. Heat ghee in a thick bottom pan.

2. Add the red sauce and let it come to a light simmer.

3. Add water or coconut milk to adjust per your preferred consistency.

4. Add shrimp and potatoes to the pan and cover and cook for 3 mins.

5. Remove the lid and add shredded coconut and cook for 2 more mins.

6. Garnish with fresh cilantro and serve hot with rice.

Note:

1. If you’re using market bought red paste, you will need to reduce the quantity of the paste to 2 tbsp and add 1/2 to 3/4 cup of coconut milk when you add shredded coconut.