[CH] Saturday's Dinner - Thai Curry Shrimp
louise gold (radiorlg@yahoo.com)
Tue, 25 Dec 2001 17:02:43 -0800 (PST)
I made this the other night for my cousin and she just
loved it. The kaffir lime leaves I had were too dry
and too old and wouldn't soften so I used lime zest
for them. Still came out fabulous. Served it over
basmati rice. My cousin is even less of a podhead than
my hubby but she did dribble a bit of hot sauce over
it. There is hope for her yet!
* Exported from MasterCook *
Thai Curried Shrimp with Lime
Recipe By : RisaG
Serving Size : 3 Preparation Time :0:00
Categories : Chiles
Seafood
Amount Measure Ingredient -- Preparation
Method
-------- ------------
--------------------------------
1 tbsp vegetable oil
1/4 tsp coriander seeds
2 lg cloves garlic -- minced
1 inch knob fresh ginger -- grated
15 jumbo shrimp -- deveined & peeled
1/2 tsp ground cumin
1 lg green chile -- seeded & finely
chop
1 tsp lime zest
1 tbsp thai fish sauce
1 can coconut milk (not Coco Lopez)
1/4 cup cilantro leaves, whole --
chopped
2 tbsp lime juice
Cooked basmati rice
Heat oil in wok over high heat. When it begins to
smoke, add coriander seeds. Stir and reduce heat to
medium-high. Stir in ginger and garlic. Stir-fry for a
moment and then add shrimp and cumin. Saute over
medium heat until shrimp begin to turn pink. This
should take about 2 minutes.
Stir in chile and lime zest. Add fish sauce and
coconut milk and stir. Bring mixture to a boil over
medium-high heat. Reduce heat to medium and simmer for
about 2 minutes. Stir in cilantro and lime juice. Boil
for 1 minute.
Serve over basmati rice, garnish with lime or lime
leaves.
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