florisandy
Well-known member
I liked the flavor of the clam juice. Normally fish sauce would be used, but with this dish, I just added a sprinkle of kosher salt and pepper to taste as called for.
I only used one pound of 26-35 ct. shrimp and as you can see, the sauce has room for more!
This is the easiest Thai curry that I've made and it's a great weeknight "Thai fix" dinner.
Edited to remind you to shake the clam juice and coconut milk before using.
http://www.epicurious.com/recipes/food/views/Red-Curry-Shrimp-108616
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/Sandy_in_Philly/IMG_0307.jpg
I only used one pound of 26-35 ct. shrimp and as you can see, the sauce has room for more!
This is the easiest Thai curry that I've made and it's a great weeknight "Thai fix" dinner.
Edited to remind you to shake the clam juice and coconut milk before using.
http://www.epicurious.com/recipes/food/views/Red-Curry-Shrimp-108616
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/Sandy_in_Philly/IMG_0307.jpg
