Thai Coconut Curry Shrimp - something different to try. A shrimp dish with the sweetness of coconut milk which compliments the spiciness of the red curry paste. Serve over jasmine rice for a complete meal. If you've never used fish sauce before, don't let the smell fool you. It blends with the other flavors and really adds to this dish.
Shrimp....This garlicky shrimp has the flavors of Spain and takes minutes to make. Adjust the heat according to your taste. At my work in Germany, a spanish tapas bar, we have garlic prawns, which I am in love with, and these are a much healthier version. We have them soaking in this white wine, garlic and olive oil mixture when they arrive sizzling…delicious, but just overwhelmingly fatty and unnecessary.
Thai Red Coconut Curry Chicken ... one of my absolute favorite dishes on earth! Photo by Steven Depolo (flickr: stevendepolo).
Thai Green Chicken Curry: Try this served over riced cauliflower...this is my favorite curry, sweet & hot with lots of delicious sauce to be soaked up by whatever you're serving it over. You can also thin the sauce a bit and shred the chicken to serve as a chilled soup.
Thai Shrimp Curry: 2 cups cooked jasmine or basmati rice * 1/2 pound shrimp, peeled and deveined * 1 (14.5 oz) can coconut milk * 3 Tbs. red Thai curry paste * 1 Tbs. brown sugar * 1/2 red bell pepper, finely sliced * 1/2 bunch asparagus, ends trimmed and cut into 1-inch pieces * 1 lime * 1/4 cup fresh basil, torn