Photo of the Day, November 25, 2009: Boston as seen from the harbor
Cheap Eats: Burtons Grill
Sports Redux: Every Minute Counts
Photo of the Day, November 26, 2009: Long Wharf
Drinking in Boston: Pairing Beer
Thai food is a balancing act. It's the perfect combination of the five flavor elements: spicy sweet, sour, salty and bitter and typically uses the freshest ingredients available. Dishes are often served with a side of Jasmine rice, ensuring that you get all of that Thai goodness down to the very last drop.
This red curry dish is so easy you can make it for a weeknight meal but it's fancy enough to have it for a dinner party.
For more of Lisa's recipes, visit Transplanted Taste Buds.
Ingredients:
1 T. Butter
2 Tomatoes, Seeded & Chopped
2 Cloves Garlic, Minced
1 T. Ginger, Minced
1 C. Coconut Milk, Unsweetened
1 T. Thai Red Curry Paste (This is easily found in grocery stores now)
1/4 C. Cilantro
2 t. Salt
1 # Shrimp, Peeled & De-veined
Juice of 1/2 Lime
Method:
1. Melt butter in medium saute pan. Add tomatoes, then garlic and ginger. Saute for 2 minutes to allow garlic to cook a bit.
2. Add coconut milk and red curry paste, whisking to dissolve the paste.
3. Add cilantro, salt and lime juice.
4. Add shrimp & cook until pink.
5. Test seasoning, adding more salt, pepper and lime juice to your taste. Serve over rice and garnish with cilantro.
add to stumble upon
add to reddit
tweet this
post to facebook
I love shrimp, and this sounds exceptionally tasty!! Lisaaaaaaaaa, please come cook for me!! LOL! :)