Choo chee goong

What to get ready

• Prawns 1.4 lb
• Red curry sauce 2.8 oz
• Coconut milk 2 cups
• Thai lime leaves 12 leaves
• Chilli 4
• Fish sauce 2 ⅔ tbsp
• Palm sugar 1.1 oz
• Thai basil 1.1 oz
• Oil 2 ⅔ tbsp
• Steamed rice 1.8 lb

Method

1. 1 Peel the shrimp, leaving the tails intact, slit the backs to remove the black vein, and let them drain.
2. 2 Simmer 40 ml of coconut milk over medium heat for 5 minutes to separate the oil, then add the red curry sauce and stir-fry for 3 minutes.
3. 3 Pour in the remaining coconut milk, season with fish sauce and palm sugar, and simmer for 5 minutes until the sauce thickens.
4. 4 Add the shrimp and cook for 4 minutes until they curl up and turn red; do not cook for too long or the shrimp will become tough.
5. 5 Sprinkle shredded Thai lime leaves, sliced chili peppers, and basil on top, then serve with hot rice.

With an appliance

• Microwave 33 min

  Replace step 4: place the shrimp in the open-lidded sauce bowl and microwave at 700W for 2 minutes; reduce the cooking time by about 2 minutes, as the shrimp will cook from the heat, remaining plump and not needing to be stirred vigorously to avoid breaking the tails.