Thai red curry with shrimps
- 2 hands of green beans
- 2 shallots - chopped
- 2 garlic cloves - finely chopped
- red curry paste - 2 tbsp
- 300 grams of shrimps - pealed
- 350 ml coconut milk
- 200 grams of pandan rice - (or any other kind of rice)
- fish sauce
- oyster sauce
- 100 grams mung bean sprouts
- 2 hands of mushrooms
- fresh lemongrass
- 1 hand fresh cilantro - chopped
- fried onions
- cassava / prawn crackers
Recipe for the two of you!
Cook 200 grams of pandan rice (or other kinds of rice) according to package.
Plunge 3 hands of green beans into boiling water for about 2 minutes until just tender, and drain well. In a large sauté pan, heat 2 tbsp oil, add 2 chopped shallots and 2 minced garlic cloves and stir-fry for about 2 minutes (until translucent). Add the shrimp and stir-fry just until the shrimps are almost tender.
In de meanwhile add 350 ml coconut milk to a large wok until it’s cooking, then add 2 tbsp red curry paste and stir so the two will blend well. Add 1 tbsp fish sauce, 1/2 tbsp oyster sauce and some lemongrass to taste. Add 2 hands of mung bean sprouts, 2 hands of chopped wild mushrooms and the green beans and cook for another 2 minutes! Then add the shrimps together with the garlic and the shallots. Add some fresh cilantro for the finishing touch.
Eat immediately with the pandan rice, and serve with fried onions and cassava or prawn crackers (krupuk). Enjoy!