The simplicity and the good flavors of this recipe all blended together. The aroma as the items were cooking together was very nice and pleasant. Definitely a five star recipe for ease and taste.
I enjoyed this more than I originally thought I would.
When I was watching the video and making the recipe I thought well this seems pretty basic. And I think ultimately in the end the simplicity and the good flavors of the recipe all blended together. I truly enjoyed it much more than the recipe I had used previously which had a lot more ingredients.
I followed the recipe exactly as was done in the video and the results came out exactly as shown. Of course the taste can’t come though in video. That said I could tell by the result of my soup that the flavor and percentages of ingredients to fluid were designed exactly to cause the flavors did. I originally thought that was too much water. But after cooking and reduction from cooking it was perfect.
The aroma as the items were cooking together was very nice and pleasant.
Definitely a five star recipe for ease and taste.
Tip: Refresh frozen shrimp by soaking in salted water, 1 to 2 Tbsp. of salt to 1 quart water. The best way to keep shrimp fresh while preparing them is tp keep them in ice water. Leave the shell on while boiling or steaming shrimp. The black vein that runs along the back of shrimp is the digestive tract.
Makes 2 servings about 700 Calories per serving.
- 2 Cloves Garlic
- 2 Lemongrass Stalks
- 1 1- Inch Piece Ginger
- 1 Bunch Cilantro
- 1 Lime
- 1 Red Bell Pepper
- 1 Scallion
- 1 ⁄2 Cup Jasmine Rice
- 2 Tablespoons Red Curry Paste
- 1 13.5- Ounce Can Unsweetened Coconut Milk
- 2 Teaspoons Palm Sugar
- 10 Ounces Shrimp
Wash and dry the fresh produce. Peel and finely chop the garlic and ginger. Roughly chop the cilantro. Cut the ends off of both lemongrass stalks, then peel away the fibrous outer layers until you reach the white, pliable cores. Mince one of the lemongrass stalks. Cut the remaining stalk in half, then using the back of your knife, smash the lemongrass stalk on both sides. With a peeler, remove the peel of the lime, then finely chop the peel to make about 2 teaspoons of zest. Cut the lime into quarters. Cut the red pepper into bite-sized pieces. Thinly slice the scallion, keeping the white and green parts separate.
In a medium pot, heat 2 teaspoons of oil on medium until hot. Add the garlic, ginger, minced lemongrass and white parts of the scallion. Cook 1-2 minutes, or until fragrant, stirring frequently. Add the red bell pepper and season with a little salt and pepper. Cook 1 to 2 minutes, or until softened, stirring occasionally.
Add the coconut milk, palm sugar, lime zest, smashed lemon- grass and 1 cup of water, then season with a little salt and pep- per. Reduce the heat to medium-low and cook for 3 to 4 minutes, or until thoroughly combined, stirring occasionally. (Be careful not to boil the soup as coconut milk may separate.)
In a small pot, combine the rice, 1 cup of water and a generous pinch of salt. Heat to boiling on high, then cover, reduce the heat to low, and simmer 12 to 14 minutes, or until the liquid is absorbed. Remove from heat and uncover.
Add the red curry paste (for a milder soup use less paste). Cook 1 to 2 minutes, or until toasted and fragrant, stirring frequently.
Season the shrimp with salt and add to the soup. Cook 8 to 10 minutes, stirring occasionally; season with salt and pepper to taste. Turn off the heat and stir in half of the cilantro and the juice from 2 lime wedges. To plate your dish, discard the smashed lemon- grass, then divide the soup and rice between 2 bowls. Garnish with the green parts of the scallions and the remaining cilantro and lime wedges. Enjoy!