Thai Red Curry Shrimps
Ingredients:
- 1 tablespoon of olive oil
- 1kg medium-sized shrimp, peeled with tails left intact
- 100g of AYAM ™ Red Curry paste
- 280ml of AYAM ™ coconut cream
- 2 tablespoons of fresh lime juice
- 1 tablespoon of sugar cane syrup
- 2 Kaffir lemon leaves (optional)
- 60ml of water
- 25g of fresh coriander leaves
Preparation:
- Heat olive oil in a frying pan over high heat. Add the shrimp and cook for 2-3 minutes or until cooked through. Transfer to a plate and set aside.
- Reduce the heat to medium. Add the curry paste and coconut cream, lime juice, sugar cane syrup, kaffir lemon leaves and water to the saucepan. Cook for 5 minutes.
- Add the shrimp, stir until the whole is hot. Stir in the fresh cilantro leaves.
- Serve with rice.