Ingredients
1
13.5-ounce can unsweetened coconut milk
1
8-ounce bottle clam juice
1
1/4 pounds uncooked large shrimp, peeled, deveined
1/3
cup chopped fresh cilantro
1
lime, cut into 8 wedges
Directions
1.
Stir red curry paste in large skillet over medium-high heat until fragrant, about 1 minute. Add coconut milk and clam juice and bring to boil, whisking until paste dissolves. Boil until sauce is thick enough to coat spoon, stirring occasionally, about 7 minutes. Add shrimp to sauce. Cook until shrimp turn pink and are just opaque in center, turning occasionally, about 4 minutes. Stir in cilantro. Season to taste with salt and pepper. Divide shrimp and sauce among 4 shallow bowls. Garnish with lime wedges and serve.
2.
Market tip: Our test-kitchen experts found that curry paste packaged in jars has a fresher flavor than dry curry powder.
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