*Available at Asian markets and in the Asian foods section of many supermarkets. Serve hot with plain steamed jasmine rice, and passing lime wedges separately. Transfer to a serving dish and garnish top with a few sprigs of cilantro. Stir well to reheat and mix in with the curry sauce. Then, drain the pre-cooked mushrooms from their juices and toss them or the drained, canned straw mushrooms into the wok. If adding mushrooms, only cook shrimp until nearly done. Lower heat and simmer for about 5 to 10 minutes until sauce thickens and shrimp are done but not overcooked. Stir in the bowl with the coconut cream, tomato paste, fish sauce and brown sugar. Add the bowl of curry paste, coriander, curry powder and cumin, stirring to coat, until the shrimp are just slightly pink, about 1 to 2 minutes. Increase heat to high, add shrimp, and stir-fry for 1 minute. Add garlic, and stir until fragrant, about 1 minute more. When oil is hot, add onions, shallots and seasoning with salt and pepper to taste, and stir-fry until soft and beginning to brown, about 4 minutes.
Lower heat to medium-high and add 1 tablespoon oil. (Note there is no need to precook canned straw mushrooms.)
Sprinkle in a little fish sauce to salt and cook until mushrooms have just softened. When the oil is hot, toss in mushrooms and stir-fry until they begin to change color. If making optional mushrooms: For fresh mushrooms, heat wok or large heavy skillet over high heat, and add 1 tablespoon of oil. In another small bowl, mix together coconut milk, tomato paste, 1 teaspoon of the fish sauce (or to taste) and brown sugar, until well combined, set aside. In another small bowl, mix together curry paste, coriander, curry powder and cumin, until well combined, set aside.
Have minced garlic in seperate small bowl, or whole garlic in a garlic press. Place onions, shallots and ginger together in a small bowl. While rice is cooking, measure out and prepare other ingredients as indicated. While shrimp soaks in brine, prepare your favorite rice (white or brown) according to package directions. Then rinse a few times with running water to wash off all the salt. Place in a bowl and add a teaspoon of salt and a few tablespoons of water. Blue Dragon Thai Red Curry Paste is a blend of Thai flavours in a jar without artificial flavours and is NON-GMO certified.Shell the shrimp and butterfly.It tastes authentic and has no preservatives or MSG. Maesri Red Curry Paste also comes in a jar but is very spicy and more orange.Mae Ploy Red Curry Paste is made with dried red chilis and comes in a tub with a resealable lid.
The pots are small and convenient to store in the fridge, and the red curry paste is custom-made for classic dishes like Red Curry Shrimp. In this recipe for Thai Red Curry Shrimp, I buy a few jars of Thai Kitchen’s gluten-free and vegan Red Curry paste when they are on sale. Luckily, local supermarkets sell imported and readily made red curry paste in jars or cans. If you want to prepare authentic red curry paste from scratch, most likely all the ingredients for it will be accessible from a single trip to an Asian market because galangal, which is not a common ingredient in Western cuisine, will be hard to find elsewhere. How authentic is store-bought Red Curry Paste?
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