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Thai Style Shrimp
January 09, 2011

This was absolutely delicious but my wife and I took a few extra steps to avoid some of the pitfalls others were having. First, when making the spice paste it's helpful to add some liquid (we used a few tablespoons of vegetable oil) so it could actually continue to flow down into the blender instead of just turning into whirling chunks. Next, for the coconut milk it's important to get a good brand. We used Asian Family as the milk is already quite thick. Cheaper brands are thin, forcing you to cook at a higher temperature for longer and thus risking overcooking the shrimp. Otherwise, it turned out great and tasted like a dish you would find in a restaurant!

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