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Shrimp Red Thai Curry
April 09, 2006

This is a nice simple, basic recipe that leaves room for lots of creativity. Just the kind of recipe I love. I used jalepeno peppers instead of chili, and also added cilantro and ginger along with other veggies. I also added lime juice and pineapple chunks when finished cooking. I agree with others and suggest you start with 2 tsp of red curry paste and then adjust for taste. The sauce is soupy until you add the rice to it and allow the rice to absorb the liquid, which it will do. I used chicken stock to cook rice then added rice to coconut milk and continued simmering another 5 minutes. The beauty of this recipe is you can add whatever veggies and other spices you want or have on hand, or just leave it simple. You can even use frozen veggies too!

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