Thai Shrimp In Curried Coconut Sauce
The runner-up recipe of 2000, in the san francisco chronicle, from tim hanni.
Steps
Combine the coconut milk , curry paste , garlic , ginger , 2 tablespoons of the nam pla and the juice of 1 lime in a saucepan.
Cook over medium heat for about 5 minutes.
Add the shrimp and simmer for 5 minutes , until they turn pink and are cooked through.
Add the mango and cilantro.
Stir in the remaining 1 tablespoon nam pla , the juice of the second lime and the rice vinegar.
Serve this soup-like curry in shallow bowls with steamed jasmine rice on the side.
Ingredients
coconut milk, thai red curry paste, garlic clove, fresh ginger, nam pla, limes, shrimp, mango, cilantro, rice vinegar