Shrimp, Thai

Shrimp in Spicy Coconut Milk Gravy

Ingredients:
Shrimps – 500 gms
Coconut Cream – 125 ml
Red Curry Paste – 2 tblsp
Thin Coconut Milk – 250 ml
Fish Sauce – 1/2 tblsp
Dark Brown Sugar – 1 tblsp, chopped
Kaffir Lime Leaves – 2, thinly sliced
Coriander Leaves to garnish
Red Chillies – 3, finely sliced

Method:
1. Peel and devein the shrimps, discarding the heads and tails.
2. Heat the coconut cream in a large pan over medium heat.
3. Add the red curry paste.
4. Cook for about 5 minutes, stirring constantly.
5. Add the shrimps and coconut milk.
6. Bring to a boil and simmer over low heat for about 10 minutes.
7. Add fish sauce and palm sugar.
8. Transfer the shrimp to a serving plate.
9. Garnish with coriander leaves and red chillies.
10. Serve.