Shrimp Curry
Serves 4
  • 1 lb raw shrimp, peeled and deveined
  • 2 Tablespoons Red Curry Paste
  • 8 oz. Clam Juice
  • 1 Can Unsweetened Coconut Milk
  • 1 Red Bell Pepper, seeded and thinly sliced
  • 1 Large Handful Cilantro, rough chop
  • Salt and pepper to taste.
  • Basmati Rice for serving
  1. Place curry paste in a large skillet and place over medium heat. Begin to cook until paste becomes fragrant, several minutes.
  2. Add coconut milk and clam juice and whisk until paste is dissolved. Bring sauce to a boil and cook until sauce thickens, stirring frequently. It should be thick enough to coat the back of a spoon without dripping off. This should take 10 to 15 minutes.
  3. Add slices of red bell pepper and cook for an additional 3 minutes, until bell peppers are softened.
  4. Add shrimp to sauce and cook until shrimp turn pink, an additional 3 to 5 minutes.
  5. Stir in cilantro and season with salt and pepper to taste.
  6. Serve over rice and enjoy!
Recipe by Fork Vs Spoon at