CHU CHEE CURRY WITH SHRIMP

Chu Chee Ta-leh

Ingredients:
1 can full-fat coconut milk (don't shake the can, refrigerate 20 minutes if possible)
3 T Chu chee curry paste

500g medium shrimp, shelled and deveined
2 bell peppers, diced

2-3 T fish sauce
1 T palm sugar
8 fresh kaffir lime leaves, minced
2 small fresh birds-eye chilis (optional)

30g fresh Thai basil

Methodology:

Skim off the thick coconut cream from the top of the can of coconut milk and bring to a simmer in a large skillet or wok.  Reserve the remaining coconut milk.  Add the curry paste to the skillet.  Reduce the heat and simmer on low for 10 minutes, until the oil separates from the cream, stirring occasionally.

Add the shrimp, bell pepper and remaining coconut milk.  Cook until shrimp are pink on one side, then flip, about 2 minutes.

Add fish sauce, sugars and kaffir lime and simmer 1 more minute.  Remove from heat and stir in half the basil, reserving the rest for garnish.

Serve with steamed Korean short-grain rice, recipe below.



Korean short-grain rice:
from Maangchi

Ingredients:
1 C short-grain rice
1 C water

Methodology:
Scrub and drain the rice 3 times in cold water to remove excess surface starch.  Drain well.  Add to small pot with 1 C water.  Let rice soak in water for 30 minutes.  

Bring pot to boil over medium-high heat with lid on and cook for 10 minutes.  Stir, return to heat with lid on for additional 5-8 minutes, fluff and serve.