See Also: Thai Shrimp Curry(recipes)
Shrimp Curry(recipes)
Thai Green Curry(recipes)
Thai Curry Stir-Fry(recipes)
Caribbean Coconut Curry Shrimp(recipes)
Thai-Style Chicken Curry(recipes)
Nigel Slater' s Thai green curry(recipes)
Thai Green Curry of Prawn and Fish(recipes)
Thai Pork Curry in the Burmese Style(recipes)
Spicy Thai Shrimp Soup(recipes)

maculose (iou) and Thai Shrimp Curry (recipes)


maculose (iou)



maculose adjective. LME.
[Latin maculosus, from macula spot: see -OSE1.]
Full of spots; spotted.
Also maculous adjective (rare) LME.

Thai Shrimp Curry (recipes)


Thai Shrimp Curry

Yield: Makes 4 servings

You' ll find that shrimp curry is not difficult to prepare using curry paste purchased in a supermarket or Asian market. The red curry paste is less hot than the green, but can still be quite fiery.





Ingredients:



1can (14 ounces) unsweetened coconut milk, divided

1teaspoon Thai red curry paste

1/3cup water

1tablespoon brown sugar

1tablespoon fish sauce

Peel of 1 lime, finely chopped

1pound large raw shrimp, peeled and deveined

1/2cup fresh basil leaves, thinly sliced

Hot cooked jasmine rice

Fresh pineapple wedges (optional)

1/2cup unsalted peanuts (optional)









Preparation:





1.Pour half of coconut milk into large skillet. Bring to a boil over medium heat, stirring occasionally. Cook 5 to 6 minutes; oil may start to rise to surface. Stir in curry paste. Cook and stir 2 minutes.2.Stir together remaining coconut milk and water. Add to skillet with brown sugar, fish sauce and lime peel. Cook over medium-low heat 10 to 15 minutes or until sauce thickens slightly.3.Add shrimp and basil; reduce heat to low. Cook 3 to 5 minutes or until shrimp turn pink and opaque. Serve over jasmine rice; garnish with pineapple and peanuts.