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Did you tune in to see our very own Chef Andy Floyd on Everyday Colorado yesterday morning? Well, if you missed out or you just need another peak at the recipe- we have it here for you!

Coconut Curry Shrimp

Recipe by Chef Andy Floyd The Kitchen Table
September 13, 2011

Serves 4

Ingredients:
½ Can Coconut milk
2 Tbsp. Red curry paste
1 tsp. Fish sauce
1 tsp. Light brown sugar
2 oz. Snow peas (blanched and shocked)
1 lb. U 20 Shrimp (peeled and de-veined)
2 Tbsp. Thai basil or basil
2 Tbsp. Cilantro (chopped)

Method and Technique:
1. Heat the coconut milk in a wok or 4 qt. saucepan over medium heat. Boil, stirring often until it thickens and oil begins to separate out of the milk, about 5 minutes
2. Add curry paste, cook, stirring constantly for 2 minutes to develop the flavors
3. Add fish sauce, brown sugar, snow peas and shrimp
4. Cook; stirring often until shrimp is cooked through, pink and tender, about 2 to 3 minutes. Stir in basil and cook for 5 seconds
5. Taste adjust seasoning with additional sugar, fish sauce and salt
6. Serve over rice

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