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Thai Red Curry Shrimp

Created by Kerfuffle-Upon-Wincle (KUW) on November 30, 2014

1 tablespoon minced lemongrass
1/2 tablespoon red curry paste
3 tablespoons fish sauce
2 tablespoons brown sugar
8 ounces sliced water chestnuts (drained and rough chopped, or substitute bamboo shoots, drained)
1 pound raw shrimp (large, peeled and deveined)
1 tablespoon fresh lime juice
Green onion tops or cilantro (for garnish)
Lime wedges (for garnish)

Step 1: Bring first 4 ingredients to a boil in a saucepan. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 10 minutes. Fluff with a fork.
Step 2: In a wok or large skillet, heat the oil and saute the shallots, garlic, and ginger for 1 1/2-2 minutes.
Step 3: Add the coconut milk, red pepper flakes, lemongrass, red curry paste, fish sauce, brown sugar, lime juice, and water chestnuts or bamboo shoots. Bring to a boil, then reduce heat and simmer 3 minutes.
Step 4: Add the raw shrimp and simmer for 3-4 minutes, just until the shrimp turn pink/opaque.
Step 5: Once the shrimp have turned pink remove the curry from the stove top and ladle over rice, garnish with green onion tops, or cilantro, and serve immediately with lime wedges.