SHRIMP IN ROASTED CHILI-COCONUT SAUCE
(Adapted from Madeline’s version)
Serves 4
14oz. can unsweetened coconut milk (low fat or regular)
2 Tbs. Thai roasted red chili paste (Wegman’s international: Asian section)
1 Tbs. grated fresh ginger
1 Tbs. finely chopped garlic
3 Kaffir lime leaves
5 large shallots: peeled and chopped (about ¼ pound)
2 Tbs. chopped Thai basil (optional)
1 tsp. sugar
1 to 1 ½ lbs. shrimp de-veined and shelled.
- Combine the chili paste, garlic and ginger in a frying pan with a little oil and fry, stirring until fragrant.
- Add to crock-pot or regular pot with the coconut milk. If using a crock-pot you can put it on “high” and walk away for 2 hours while it cooks. If using a regular pot, then simmer, covered, gently for 40 minutes, checking and stirring regularly.
- Meanwhile fry the shallots in a little oil over med-high heat, stirring, until brown. Set aside.
- When the chili mixture is cooked, add shallots and remove from heat.
- When cool enough, refrigerate the chili mixture overnight.
- Before serving reheat the chili mixture, remove the kaffir lime leaves, and blend in blender until a little smoother but not too creamy.
- Bring back to a simmer and check for seasoning. I add a teaspoon of sugar at this point. If it needs to be a little thicker simmer without a lid for a few minutes until the desired consistency is achieved.
- Add shrimp and, depending on the size, simmer gently for 3-5 minutes until the shrimp are pink and cooked through.
- Add the Thai basil and serve with Jasmine rice.
Notes:
- Thai red chili paste (Thai Kitchen brand) comes in a 4 oz. Jar. 2 Tbs. is almost half the jar. It makes for a medium spicy dish so you may want more or less according to your taste.
- Kaffir limes are hard to get right now. They usually come in a package with more than you need. Wegmans and the Asian markets carry them when they’re in season. I freeze what I don’t need. If you can’t find them, the dish will still be delicious.
