Red Curry Shrimp with California Raisins

AuthorCalifornia Raisins
Rating

By Chef Editha Singian

Yields1 Serving
 1 cup California Raisins
 ½ cup + 1 cup coconut milk
 3 tbsp red curry powder or paste
 2 tbsp fish sauce, or to taste
 5 kaffir lime leaves, trimmed
 ½ kg medium-sized shrimps, shelled and deveined
 Blanched rice noodles for garnish
 Basil sprigs
1

In a skillet, heat ½ cup coconut milk over medium-high heat until thickened and fragrant. Stir constantly. Add the curry powder and cook for 1 to 2 minutes until dissolved.

2

Stir in remaining 1 cup of coconut milk, fish sauce, raisins and kaffir leaves. Bring to a gentle boil and add the shrimps. Cook further until shrimps are pink and cooked through.

3

Transfer to a serving dish and garnish with rice noodles and basil.

CategoryCooking Method,

Ingredients

 1 cup California Raisins
 ½ cup + 1 cup coconut milk
 3 tbsp red curry powder or paste
 2 tbsp fish sauce, or to taste
 5 kaffir lime leaves, trimmed
 ½ kg medium-sized shrimps, shelled and deveined
 Blanched rice noodles for garnish
 Basil sprigs

Directions

1

In a skillet, heat ½ cup coconut milk over medium-high heat until thickened and fragrant. Stir constantly. Add the curry powder and cook for 1 to 2 minutes until dissolved.

2

Stir in remaining 1 cup of coconut milk, fish sauce, raisins and kaffir leaves. Bring to a gentle boil and add the shrimps. Cook further until shrimps are pink and cooked through.

3

Transfer to a serving dish and garnish with rice noodles and basil.

Notes

Red Curry Shrimp with California Raisins
IngredientsDirections