Subj: Steamed Shrimp Curry
1 garlic, minced
1 shallot, minced
1/2 teaspoon salt or 1 tablespoon fish sauce
1 teaspoon sugar
1 teaspoon Panang curry paste(available in Oriental markets) or use curry powder plus 1
teaspoon crushed red chili flakes
1/4 teaspoon ground turmeric
1/4 cup unsweetened coconut milk
12 ounces shrimp, shelled and deveined
1/2 cup loosely packed Thai basil leaves or regular basil leaves
Combine garlic, shallot, salt or fish sauce, sugar, curry paste, turmeric and coconut milk.
Blend thoroughly. Add shrimp and coat well with marinade for 20 minutes. Drain and
arrange shrimp in a heat-proof container and steam for 4 minutes, until shrimp just
turns pink. Bring marinade to a boil, add basil leaves and shrimp. Stir to heat through.
Note: You can also grill the shrimps by butterflying the shrimp open. This dish is spicy,
specially if you use the Panang curry paste. Adjust to your taste.