Shrimp in Red Curry Sauce--Madhav Prabhu

Shrimp in Red Curry Sauce

½  lb. Jumbo uncooked frozen shrimp, Tail-on and deveined, with skin removed
½  medium yellow onion – coarsely cut
½  small green bell pepper + ½ small red bell pepper – coarsely cut
2 medium-size mushrooms, stem removed and thinly sliced
½ zucchini
1 small can (8 oz.) Sliced water chestnuts, drain water from can, rinse well, and set aside
1 can (14 oz.) Coconut Milk (regular) – by Thai Kitchens (this is the best quality I have encountered)
2 tablespoons Thai Red curry paste, available in supermarkets (you can add in more paste for extra spiciness)
1 teaspoon salt
2 tablespoons Olive oil
¼ cup coarsely chopped Cilantro (or Basil, or Arugula)

Wash and drain the shrimp in a small bowl and set aside till thawed. Warm the coconut milk in a small pot on medium low heat and when sufficiently warm, add the red curry paste and dissolve the paste completely into the coconut milk (with a whisk) till the consistency becomes smooth like a sauce. Taste the sauce and add more paste if needed and dissolve the extra paste. Coarsely cut the onion and peppers. Cut the ends of the Zucchini and remove the skin in stripe-like fashion – leaving every alternate “band” of skin on and removing the one next to it. Then cut the zucchini across into thin round pieces and cut each round piece into half so that it is a semi circle. The dark green skin of the zucchini should be alternately visible in each semi circle. In a wok, add the oil, and first warm the onions for 2 minutes. Add the peppers and the water chestnuts and stir for 3 minutes. Add the shrimp and stir fry till the white color disappears on each side – not more than 5 minutes. Add in the zucchini and stir fry for 3 minutes. Add the Red curry sauce, the mushrooms, and salt, and bring to a boil on medium low heat. Finally add in the cilantro. Taste for salt and add more as needed.

 Options: Instead of shrimp, you can use ½ lb. boneless, skinless breast chicken pieces cut into stir-fry size pieces – or you can omit meat altogether and use only vegetables of your choice.