Dry Curry Prawns

Yield:  4 servings


* 1 pound large shrimp

* ½ cup coconut milk

* 5 shreds of red chili

* 7 sweet basil leaves

* 2 kaffir lime leaves

* 1-2 tsp red curry paste

* ½ tsp sugar

* 1 Tbsp fish sauce

* ½ cup mushrooms, sliced in half

* Chicken stock

* Salt

* Garnish:

* Chiffonade of kaffir lime leaves

  1. *Julienne of red peppers

  2. *


* Heat oil in a wok.  Stir fry the red curry paste until fragrant and then add the mushrooms and shrimp.  Add chicken stock if needed.

* Add sugar, fish sauce, and coconut milk.

* Add red chilis, lime leaves, and basil leaves.  Season with salt

Wine Selections:

Fleur de California 2006 PINOT NOIR (Carneros, California)

Sherwood Estate 2007 SAUVIGNON BLANC (Marlborough, New Zealand)

Tablas Creek Vineyard 2006 COTES DE TABLAS BLANC (Paso Robles, California)

Salt River Lobster

Bringing the freshest seafood to the DC/Bethesda area for over 25 years

Wine selections from Ms. Jane Hermansen of the Greater Washington Wine School



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