(Keep It in Your Cupboard) Shrimp Basil Ginger Curry
March 24, 2010
This recipe is derived from one of my favorite Thai curry recipes. To save time, I use frozen shrimp and defrost it in a bowl of cold water. The recipe requires a few specialty items such as coconut milk, red curry, and fish sauce. Fish sauce is commonly used throughout Asia, and is a staple in my kitchen. It’s very pungent (be prepared!), but yields delicious, full-bodied flavor every time it’s used. I recommend keeping fish sauce in your cupboard whenever you crave Thai, Vietnamese or other Southeast Asian take out. In the time it takes to receive delivery, you’ll have a fresh, delicious meal!
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