Thursday, April 30, 2009
Thai Shrimp Stir Fry
This super-easy super-tasty dish has become a regular feature at our house. I'm posting it specifically for a friend of mine who wants to learn to cook as I often bring the leftovers to work with me to share with her.
1 can coconut milk
1 tbsp curry paste
a couple of dashes of fish sauce*
1 tbsp cooking oil
1 onion, sliced thinly
1 red pepper sliced thinly
1 cup shrimp, thawed (I use the pre-cooked and frozen shrimp)
1/4 cup chopped fresh cilantro
Heat the coconut milk in a small saucepan. Whisk the curry paste and fish sauce into it. Let boil together for a few minutes (so the paste has disolved and mixed in nicely) and remove from heat and set aside.
Heat cooking oil in a large frying pan over medium heat. Add the onions and peppers to cook to your desired crispyness level (just a few minutes, you don't want to burn the onions). Add the shrimp and coconut/curry sauce. Stir everything together. Add the cilantro just at the end. Serve over basimati rice.
*About the fish sauce. When we first started cooking Thai food, I wondered if this was really neccessary. I guess you can get away without it, but the fish sauce gives it an authentic Thai taste. It's not very expensive and it lasts forever. I bought mine at an Asian food store. Just ask for fish sauce and they will know what you mean and that you are cooking Thai.