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Penang Curry With Shrimp
Fish and Seafood

1 18.5 fluid ounce-can coconut milk

1 Tablespoon* penang curry paste (our preference is Mae Ploy brand which comes in a plastic re-sealable container, 14-ounce) OR you can also use of a 4-ounce can Maesri brand penang curry paste which is normally available in all Asian grocery stores.

1 pound shrimp (frozen, shelled) rinse for about a minute with cold water to thaw; drain

Basmati rice

Mix together the coconut milk and penang curry paste in saucepan, bringing it to a boil.  Turn heat down to simmer, then add shrimp.  Cook just until shrimp is done, just a few minutes depending on the size of the shrimp.  Serve over cooked basmati rice.

Serves 3-4.

* Adjust this amount to your own taste - it gets HOT very quickly.

(We also add peas, bamboo shoots, strips of green, red and yellow bell peppers, mushrooms, etc., to this for more substance.)



Basmati Rice
(Serves 2)

2 cups water
1 cup basmati rice
1 teaspoon chicken bouillon granules per cup of water

Place Basmati rice and chicken bouillon granules in water in a 1-1/2 quart saucepan; cover and soak for ten minutes and then bring to a boil.  Cook covered over low heat for 9-10 minutes, then turn off heat and let sit (still covered) for another 9-10 minutes.  Fluff with fork.

(Use approximately cup raw rice for every two people served.)