Thai Curry Shrimp-Dante's Fire Cocktails & Cuisine - Tucson News Now

Thai Curry Shrimp-Dante's Fire Cocktails & Cuisine

TUCSON, AZ (Tucson News Now) -

In this week's What's for Lunch, Dante's Fire Cocktails and Cuisine Chef Tanner Fleming shares his recipe for Thai curry shrimp.

Ingredients:

  • 12 medium shrimp, peeled and de-veined
  • 1/4 cup diced cucumbers
  • 1/4 cup diced tomatoes
  • 1 teaspoon garlic
  • 1 tablespoon basil
  • 1 teaspoon candied orange zest
  • 1 cup cooked jasmine rice
  • 1 tablespoon olive oil
  • Thai Curry Sauce:
  • 13.5 oz. can coconut milk
  • 1 1/2 teaspoon thai curry paste (red)
  • 2 tablespoons fish sauce
  • 2 teaspoons sugar
  • 1 teaspoon dark chile powder
  • Pinch of salt

Method:
1. Combine all ingredients for sauce in a medium pot simmer to reduce by 1/4.
2. Reserve sauce
3. Heat large saute pan, add shrimp, cucumbers, tomatoes and garlic
4. Cook over medium high heat until shrimp is almost cooked through (flambé with vodka optional)
5. Add sauce and simmer for about two minutes
6. Finish with basil and orange zest

Assembly:

  • Dish up rice into timbale
  • Arrange shrimp on plate
  • Cover with sauce
  • Garnish with tomato oil

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