Red Shrimp Curry

As you can tell, I love trying all kinds of food, and really enjoyed this one.

1/2 tsp. red curry paste (or to taste)
1 13.5oz can coconut milk
1 8oz. bottle of clam juice
1 1/4 lbs large shrimp, peeled, deveined
1/3 c. chopped fresh cilantro
1 lime cut into wedges

Stir red curry paste in a large skillet over med-high heat until fragrant, about 1 min. Add coconut milk & clam juice & bring to a boil, whisking until paste dissolves. Boil until sauce is thick enough to coat a spoon, stirring ocassionally, about 7 mins. Add shrimp to sauce. Cook until shrimp turn pink & are just opague in the centre, turning ocassionally, for about 4 mins. Stir in cilantro. Salt & pepper to taste. Divide shrimp & sauce amoung 4 shallow bowls, garnish with lime wedges. Serve with rice.

Serves 4

Enjoy,
Myrna