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Chu Chee Goong Lai – Shrimp in Spicy Coconut Recipe

Chu Chee Goong Lai - Shrimp in Spicy Coconut Recipe

Chu Chee Goong Lai – Shrimp in Spicy Coconut Recipe

A curry-like dish in which the shrimp are cooked in a spicy coconut milk gravy that gains flavor from the addition of basil. Although large tiger prawns (about 6 per lb) are normally used, smaller prawns or shrimp may be substituted.

Ingredients :

  • 1 lb (500 g) fresh shrimp or prawns
  • 1/2 cup (125 ml) coconut cream
  • 2 tablespoons Red Curry Paste
  • 1 cup (250 ml) thin coconut milk
  • 1/2 tablespoon fish sauce or to taste
  • 1 tablespoon chopped palm sugar or dark brown sugar
  • 2 kaffir lime leaves, very thinly sliced
  • Thai basil (horapa) or coriander leaves (cilantro) to garnish
  • 2-3 red chilies, thinly sliced

Method :

  1. Peel and devein the shrimp, discarding the heads and tails.
  2. Heat the coconut cream in a large saucepan or wok over medium heat, add the curry paste and cook, stirring constantly, until fragrant, about 5 minutes.
  3. Add the shrimp and coconut milk, and bring gently to a boil. Simmer over low heat for about 10 minutes or until shrimp are just cooked.
  4. Season to taste with fish sauce and palm sugar.
  5. Place shrimp on a serving platter garnished with shreds of kaffir lime leaves, basil and chilies.

Serves 4
Preparation time : 15 mins
Cooking time : 15 mins

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Source :
Authentic Recipes from Thailand
by Sven Krauss, Laurent Ganguillet and Vira Sanguanwong
photo by Luca Invernizzi Tettoni
introduction by William Warren

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See also Thailand Cooking “Pla Muk Tod – Stir-fried Squid with Garlic Recipe”