Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Shrimp
1 tb Canola oil
2 cl Garlic; minced
1 Shallot; thinly sliced
2 ts Thai red curry paste
. more to taste
1 1/2 c Coconut milk
1 tb Fish sauce; or to taste
3 tb Cilantro; chopped
*or* green onion tops

Peel and devein the shrimp. Heat the wok over medium heat. Swirl in
the oil. Add the garlic and shallot and stir-fry until fragrant but
not brown about 20 seconds. Add the curry paste and stir-fry about
20 seconds.

Stir in the coconut milk. Bring to a boil. Simmer the sauce until
thickened, like heavy cream, about 5 minutes.

Stir in the shrimp and fish sauce and simmer until the shrimp is
cooked (they will be firm and pink), about 2 minutes. Correct the
seasonings, adding fish sauce to taste. Sprinkle with chopped
cilantro and serve at once with rice.

** Fish sauce is a salty condiment made with pickled anchovies; if
unavailable, use soy sauce. Thai red curry paste is widely available
at most Asian markets, gourmet shops and at many supermarkets. If
you can't find it, use 1 Tbsp of curry powder. The result will be
slightly different from the Thai dish, but still delectable
nonetheless.

** Washington Times - Food section - 10 May 1995 ** Posted by The
WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 05-25-95

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