ThaiCookingHouse

This southern Thailand style dry curry (phanaeng) is one of the broader group of Thai curry dishes. The flavor and fragrance of dry curry comes from the curry paste as well as from fresh herbs - kaffir lime leaves - and coconut milk which also adds to the aroma. Dry curry uses less coconut milk than other curry dishes. The most common meats are chicken and pork, however, shrimp is a fine substitute. This dish is easy and quick to make for beginners.

Preparation

1. Peel and devein shrimp. If desired, leave shell on the tail.
2. Clean and remove center vein of the kaffir lime leaves. Cut into thin slices (shredded).
3. Open coconut can(s). Place creamy coconut milk part in a bowl (need 2 cups).
4. Clean and pick only a few leaves of Thai sweet basil (Bai Ho Ra Pha).

Directions

1. Heat 1/2 cup of creamy coconut milk in a pan on medium-high heat.
2. Once the creamy coconut milk boils and the coconut oil starts to separate, add phanaeng paste. Keep stirring and flipping so that it does not get burned. Keep adding creamy coconut milk 3-4 tablespoons at a time if the paste starts to stick to the cooking spoon and pan. Cook until fragrant and red oil floating on the top, about 6-8 minutes.
3. Add shrimp. Stir shrimp to prevent burning on medium heat. Stir for about 7-10 minutes or until shrimp turn pink. If the coconut milk is drying up, keep adding the creamy coconut milk 3-4 tablespoons at a time.
4. Add kaffir lime leaves, sugar and fish sauce. Stir well.
5. Serve on plate.
6. If desired, add 1-2 tablespoons of creamy coconut milk on top. Garnish with kaffir lime leaves and Thai sweet basil on top.

  Before Cooking

• Serving size: 3-4 persons.
• The amount of phanaeng curry paste used depends on the brand you choose. Start with one tablespoon and taste it. If you want it spicier, add more.
• The amount of fish sauce and sugar used depends on the brand of phanaeng curry paste you choose. Some brands are saltier or sweeter than others. Start with a small amount of fish sauce and sugar.
• Using fresh coconut milk is the best. If canned coconut is used, do not shake the can because we will use the creamy coconut milk and the water-like part separately.
• Try not to use "light" coconut milk because it is not as creamy as the regular version. Aroy-D or Chao Koh Coconut Milk brand is recommended.
• Palm sugar can be substituted with regular sugar.

  Ingredients

2 cups Shrimp
4-6 leaves Kaffir lime leaves
1 teaspoon Palm sugar
1 1/2 tablespoons Fish sauce
2 cups Coconut milk
1-3 tablespoons Phanaeng curry paste
2-4 leaves Thai sweet basil (optional)