Today's shrimp dish uses curry, a favorite in India, but the curry paste and ingredients makes for a satisfying, Asian inspired pleasure.
Shrimp of the Week
2 1/2 cups (1 pint) coconut milk
Put half the coconut milk into a pan or wok and bring to the boil.Add the yellow curry paste to the coconut milk, stir until it disperses, then simmer for about 10 minutes.Add the fish sauce, salt, sugar and remaining coconut milk. Simmer for another 5 minutes.Add the prawns and cherry tomatoes. Simmer very gently for about 5 minutes until the prawns are pink and tender.Serve sprinkled with lime juice and garnish with chilies and coriander.
Yellow Curry Paste