Once again I had to dramatically alter a recipe to make it suitable for me. The original recipe for Thai Shrimp in Coconut Milk calls for 2-3 tablespoons of Thai Red Curry Paste which has a lot of garlic and onions. I only used the ingredients that I know my system can handle and made this Thai Style Shrimp in Coconut Milk. I did not make the paste itself at all. I used some of the ingredients that are traditionally used in making the paste in smaller amounts in this dish. The interesting thing about Thai food is that it is so fragrant and full of flavor without any of the ingredients being overbearing, except maybe basil at times. I think this dish turned out that way and I like it. It also did not take long time to make it.
Thai Style Shrimp in Coconut Milk
4 tablespoons vegetable oil
3 stalks celery, chopped
1 small green pepper, chopped
1 red bell pepper , chopped
1 hot pepper, seeded and chopped
2 carrots, peeled and sliced
3 tablespoon cilantro stems, chopped
½ teaspoon coriander
½ teaspoon cumin
½ inch piece of fresh ginger
½ teaspoon black pepper
¼ lime, chopped with skin
4 lemongrass pieces, 2 inches long
1- 13.5 oz can of coconut milk
1 pound jumbo shrimp
2 cups frozen mixed vegetables
2 tablespoons basil leaves , chopped
16 ounces water
Salt to taste
Fresh cilantro leaves, chopped
- Heat a 6 quart stockpot over medium high heat with 1 tablespoon of oil. Add the celery, chopped carrots and peppers and cook until softened, about 5 minutes.
- Add the coriander, cumin, ginger, black pepper, and cilantro stems and sauté for a minute or so. Stir to prevent the spices from burning.
- Add the lime, lemongrass, coconut milk, shrimp, mixed vegetables, basil and water, and bring to slow boil. Cook until shrimp is done. Adjust seasoning.
- Serve over white rice. Top with more fresh cilantro leaves and lime juice.