Thai Curry Recipe

How to make it

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• First, make sure you'll have some rice ready about the same time the shrimp are done.
• Peel the shrimp and refrigerate.
• Prepare the rest of the ingredients.
• Seed the chillies if you don't like your curry very hot.
• Peel the tough outer portion off the lemon grass.
• Dice the ginger finely (or just slice it thinly against the grain).
• For the lime - Use a large lime instead of a couple small ones.
• That blends better.
• You only really need about 80% of the peel from a large lime.
• Now make a curry paste.
• Put everything except the rice, coconut milk, and shrimp into a blender.
• Add about 3/4 of a cup of coconut milk.
• Blender on slow until all of the ingredients get chopped up.
• Then run the blender on high for at least a minute.
• Unless your blender is much better than mine it will take a while to break up the lime peel.
• Now cook the shrimp in a little olive oil. Try not to over cook them. Let's say about 1-2 minutes per side on medium high. They'll brown better if you don't crowd the pan and don't play with them.
• Take the cooked shrimp out and set them aside.
• Turn the burner down to medium.
• Add the curry paste from the blender to the pan and add the rest of the can of coconut milk.
• Let this simmer for 1-2 minutes and then add the shrimp back in. Heat through.
• Serve over the rice.