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Jun 24, 2013 5:46 PM

Chef Ken makes Thai Curry Shimp

Here's what you need to make Thai Curry Shrimp:

• 12 Medium Shrimp Peeled and De-veined
• ¼ cup Diced Cucumbers
• ¼ cup Diced Tomatoes
• Teaspoon Garlic
• Tablespoon Basil
• Teaspoon Candied Orange Zest
• 1 cup Cooked Jasmine Rice
• 1 Tablespoon Olive Oil

Thai Curry Sauce
• 13.5 oz. Can Coconut Milk
• 1.5 teaspoon Thai Curry Paste (Red)
• 2 Tablespoons Fish Sauce
• 2 Teaspoons Sugar
• 1 teaspoon Dark Chile Powder
• Pinch of Salt

Method:
1. Combine all ingredients for sauce in a medium pot simmer to reduce by ¼
2. Reserve Sauce
3. Heat Large Sautee Pan add Shrimp, Cucumbers, Tomatoes and Garlic
4. Cook over medium High Heat Until Shrimp is almost Cooked Through (Flambé with Vodka Optional)
5. Add Sauce and Simmer for about 2 minuets
6. Finish with Basil and Orange Zest

Assembly
• Dish Up Rice into Timbale
• Arrange Shrimp on Plate
• Cover with Sauce
• Garnish with Tomato Oil

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