Red Curry Shrimp

Red Curry Shrimp
Photo by Scott Peterson


  • 1/3 cup fresh cilantro
  • 1 lime
  • 1 tablespoon red curry paste
  • 1 8-ounce bottle clam juice
  • 1 13.5-ounce can unsweetened coconut milk
  • 1 ¼ pounds uncooked large shrimp

Stir red curry paste in large skillet over medium-high heat until fragrant, about 1 minute. Add coconut milk and clam juice and bring to boil, whisking until paste dissolves. Boil until sauce is thick enough to coat spoon, stirring occasionally, about 7 minutes. Add shrimp to sauce. Cook until sh...

View full recipe at Epicurious


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