kutayap: Lol …can’t see the shrimps
foodorb: Ingredients:
1 pound of wild-caught shrimps, peeled and deveined
1 tablespoon of olive oil
1 cup of coconut milk
1 cup of fish stock
1 medium stalk of lemongrass, bruised
2 tablespoons of lime juice
½ cup packed fresh cilantro leaves, coarsely chopped
Salt and ground black pepper, to taste
For the Marinade:
2 teaspoons of minced garlic
½ cup minced shallots
1 ½ tablespoons of Thai red curry paste
1-inch piece of fresh ginger root, minced
½ teaspoon of salt and ¼ teaspoon ground black pepper
½ teaspoon of chili powder
Directions:
In a mixing bowl, mix together all marinade ingredients and add the shrimps. Toss to coat the shrimps evenly with the marinade mixture and set aside.
In a medium skillet over medium-high heat, add the oil and add the shrimps. Cook the shrimps for 5 to 6 minutes while stirring occasionally, or until the shrimps turn to opaque. Pour in the remaining ingredients and marinade and gently stir to combine. Cover pan and bring to a boil. Reduce to low heat and simmer for about 30 minutes, or until the shrimps are cooked through and the sauce has thickened.
Remove from heat, remove and discard the lemongrass.
Stir in the lime juice and cilantro, briefly stir to combine and portion into individual serving bowls. Serve warm.