Ingredients:
1 tablespoon red curry paste
1 (13 1/2 ounce) cans unsweetened coconut milk
1 bottle clam juice ( 8 oz)
1 1/2 lbs large shrimp, peeled and deveined
1/3 cup chopped fresh cilantro or 1/3 cup basil
1 limes, cut in 8 wedges
salt and pepper
cooked jasmine rice
Directions:
in a large skillet saute red curry paste over med-hi heat until fragrant, 1 minute add coconut milk and clam juice, stirring to dissolve paste.
boil until thickened, about 7 minutes.
add shrimp and cook until they turn pink 3-4 minutes.
stir in cilantro, add salt& pepper to taste.
serve over cooked rice and garnish each dish with 2 lime wedges.
Servings: 4
Time preparation: 10 min.
Time total: 22 min.