By Chef Editha Singian
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.
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