This is the quickest and easiest shrimp red Thai curry recipe ever. Great for an impressive dinner party, because it tastes great but hardly takes any time at all (especially if you buy your prawns already peeled). Serve with hot jasmine rice.
INGREDIENTS (for 4 servings):
- 2 (14 ounce) cans coconut milk
- 2 tablespoons red Thai curry paste
- 1 tablespoon fish sauce
- 1 fresh red chili pepper, seeded and minced
- 24 large shrimp, peeled and deveined
In a wok, combine coconut milk, curry paste, fish sauce, and minced pepper. Slowly bring to a simmer over medium low heat, stirring frequently.
Reduce heat to low, and add shrimp. Cook uncovered, stirring frequently, until prawns are cooked and flavors mellow, about 15 minutes.
This curry is even better prepared ahead and reheated when required.