Red Curry Shrimp
- 1 tablespoon red curry paste
- 1 13.5-ounce can unsweetened coconut milk
- 1 lime
- 1/3 cup fresh cilantro
- 1 8-ounce bottle clam juice
- 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...