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Thai Curried Shrimp With Lime
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    Thai Curried Shrimp With Lime

  • 1 tbsp vegetable oil
  • 1/4 tsp coriander seeds
  • 2 lg cloves garlic -- minced
  • 1 inch knob fresh ginger -- grated
  • 15 jumbo shrimp -- deveined & peeled
  • 1/2 tsp ground cumin
  • 1 lg green chile -- seeded & finely chop
  • 1 tsp lime zest
  • 1 tbsp thai fish sauce
  • 1 can coconut milk (not Coco Lopez)
  • 1/4 cup cilantro leaves, whole chopped
  • 2 tbsp lime juice
  • Cooked basmati rice
  • Heat oil in wok over high heat. When it begins to smoke, add coriander seeds. Stir and reduce heat to medium-high. Stir in ginger and garlic. Stir-fry for a moment and then add shrimp and cumin. Saute over medium heat until shrimp begin to turn pink. This should take about 2 minutes.

    Stir in chile and lime zest. Add fish sauce and coconut milk and stir. Bring mixture to a boil over medium-high heat. Reduce heat to medium and simmer for about 2 minutes. Stir in cilantro and lime juice. Boil for 1 minute.

    Serve over basmati rice, garnish with lime or lime leaves.

    From: RisaG
    Risa's Food Service
    Posted By: RisaG, Via: Chile Head Mailing List
    Post Date: Tue, 25 Dec 2001

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