2 TBSP vegetable oil
2 garlic cloves, finely chopped
1 TBSP red curry paste
2 TBSP stock
16 extra large shrimp (31-40 count)
2 TBSP fish sauce
1 TBSP sugar
1 TBSP lemon juice
2 kaffir lime leaves, finely chopped
1 long red chili, finely slivered
Heat oil in wok or frying pan, add the garlic, and fry until golden brown. Stir in the curry paste and cook together for a few seconds. Add the stock and mix thoroughly. Toss in the shrimp and stir-fry for a few seconds until opaque.
Add the fish sauce, sugar, lemon juice, lime leaves, and chili, stirring after each addition. Cook together for 2-3 seconds, then turn onto a serving dish. The dish should be quite dry.
Notes: The original recipe calls for 6-8 king tiger shrimp, so I estimated based on number per pound sizes. Other than that, this recipe was served as above, and it was H.O.T. -- Very Spicy. I think if I make it in the future, I might actually take the chili paste back to 3/4 TBSP and only use half the red chili pepper. Served with spinach vermicelli.Posted by Jennifer at May 5, 2008 4:18 PM | TrackBack