Curried Shrimp Cilantro
|Thick coconut milk||2 Cup (32 tbs)|
|Coconut cream||1⁄4 Cup (4 tbs)|
|Thai green curry paste||2 Tablespoon|
|Diced potatoes||1 Cup (16 tbs) (New Potatoes)|
|Shrimp||1 Pound, peeled and deveined|
|Water||1⁄2 Cup (8 tbs)|
|Kaffir lime leaves||3|
|Fish sauce||2 Teaspoon|
|Peeled seeded chopped tomatoes||1 Cup (16 tbs)|
|Cilantro||1⁄2 Cup (8 tbs) (Coriander Leaves)|
1. Heat wok over medium-high heat. Skim coconut cream from coconut milk and spoon into heated wok. Set coconut milk aside. Add curry paste to wok and cook on high heat until oil begins to separate.
2. Reduce heat to medium and add potatoes. Cook, stirring, until potatoes are nearly done. Add shrimp, coconut milk, water, and lime leaves.
3. Bring to a boil and cook until shrimp and potatoes are done. If sauce thickens too quickly, thin with a little more water. Season to taste with fish sauce and stir in tomatoes and cilantro.