Coconut Curried Shrimp
- SERVINGS: 8
This simple shrimp curry can be made as fiery as you like.
- 1 3/4 cups chicken stock or canned low-sodium broth
- 1 tablespoon Thai red curry paste
- 1 can (14 ounces) unsweetened coconut milk
- 2 tablespoons Asian fish sauce
- 2 tablespoons peanut oil
- 4 pounds medium shrimp, shelled and deveined (see Note)
- 1 cup shaved fresh coconut
- 1 cup (4 ounces) roasted unsalted peanuts
- 1 cup cilantro leaves
- Saffron Rice
- In a large saucepan, bring the stock to a boil with the curry paste. Simmer over moderate heat until reduced by half, about 7 minutes. Stir in the coconut milk and fish sauce and cook until reduced by half again, about 10 minutes.
- Heat a wok or a large heavy skillet. Add 1/2 tablespoon of the oil and swirl over high heat until smoking. Season the shrimp with salt and add one-fourth of them to the wok. Stir-fry until opaque, 2 to 3 minutes. Transfer the shrimp to a platter. Repeat with the remaining oil and shrimp; be sure to heat the oil in the wok between batches.
- Return the shrimp to the wok. Add the curry sauce and bring just to a simmer. Put the fresh coconut, peanuts and cilantro in separate bowls. Spoon the curried shrimp onto warmed plates and serve with the accompaniments and Saffron Rice.
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