Recipe - Thai Choo Chee Shrimp

1 cup Coconut milk; unsweetened
1 tablespoon Red curry paste
One half cup Water; * see note
1 tablespoon Fish sauce
1 tablespoon Brown sugar
8 Basil leaves; torn
4 Basil sprigs; for garnish
Salt; to taste
Three fourths pound Medium shrimp; peeled and
deveined (Cut lengthwise)
4 cup Longgrain rice; cooked

Stir the coconut milk and place One half cup in a medium skillet over medium
heat. Bring it to a gentle boil and cook 3 minutes, stirring occasionally,
until it thickens a little and releases its fragances. Add the curry paste
and cook 2 minutes, mashing and stirring to dissolve it and mix it into the
coconut milk, water, fish sauce and sugar. Bring to a gentle boil 8 to 10
minutes over medium heat, stirring occasionally, until sauce is smooth and
slightly thickened. Taste the sauce and adjust seasoning with fish sauce,
sugar or salt, if desired. Stir in shrimp and torn basil leaves; cook about
3 minutes or until shrimp curl, turn pink and are cooked through. Remove
from heat and serve over rice. Garnish with basil sprigs. Adapted from "The
Curry Book" by Nancie McDermott. Typed by jazzbel@batelnet.bs.

Recipe by: The Nassau Guardian 9/17/97

Posted to BakeryShoppe Digest V1 #250 by "Jazzbel"
jazzbel@grouper.BatelNET.bs on Sep 18, 1997