- 600 grams Shrimp
- 1 tbsp vegetable oil
- 1 tbsp ginger & garlic paste
- 5-6 tbsp red curry paste (See Below) or use red thai curry paste
- 800ml coconut milk
- lime leaves (ideally fresh)
- 2 tbsp fish sauce
- 1 tsp brown sugar
- ½ small pack Thai basil
- 2 cups Black Thai Rice
Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry 1 tbsp ginger and 1 tbsp garlic paste for 2 mins. Add 5-6 tbsp red curry paste, sizzle for a few secs, then pour in 800ml coconut milk.
Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.
Add 1 tbsp of the fish sauce and a pinch of brown sugar, then taste – if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
Bring to the boil, take off the heat and add ½ small pack Thai basil.
SERVE on Black Thai Rice
- 1 shallot (or 1/4 cup chopped purple onion)
- 1 stalk fresh lemongrass (minced, or 3 tbsp. frozen prepared lemongrass; available at Asian stores)
- 1 to 2 red chilies (or 1/2 to 1 tsp. cayenne pepper, or 2 to 3 tsp. Thai chili sauce)
- 4 cloves garlic
- 1 thumb-size piece galangal (or ginger, sliced)
- 2 tablespoons tomato ketchup (or good-tasting tomato puree)
- 1 teaspoon ground cumin
- 3/4 teaspoon ground coriander
- 1/4 teaspoon ground white pepper (available in most spice aisles)
- 2 tablespoons fish sauce (or for vegetarians 2 tbsp. soy sauce, plus salt to taste)
- 1 teaspoon shrimp paste (or for vegetarians 1 tbsp. Thai golden mountain sauce, both available at Asian stores)
- 1 teaspoon sugar
- 1 1/2 to 2 tablespoons chili powder (from the spice aisle, depending on how spicy you want it)
- 1 to 3 tablespoons thick coconut milk (depending on how thick you want the paste; reserve remaining for cooking the curry)
- 2 tablespoons freshly squeezed lime juice
- Optional: 1/4 teaspoon cinnamon (or add 1 cinnamon stick to your curry pot)
Steps to Make It
Gather the ingredients.
Place all ingredients in a food processor or blender and process well to create a fragrant Thai red curry paste.
If too thick, add a little more coconut milk to help blend ingredients. Note that it will taste very strong at this point, but will mellow when you add your curry ingredients plus remaining coconut milk. Also, it will turn a stronger red color once it is cooked, bringing out the red chili color.
Use immediately or store for later.