Ingredients
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13 ounces coconut milk
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1 tablespoon chopped gingerroot
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1 tablespoon grated lime rind
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2 tablespoons fish sauce
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1 tablespoon granulated sugar
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2 tablespoons chopped of fresh mint
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2 tablespoons chopped fresh coriander
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2 tablespoons lime juice
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1 lb large shrimp
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salt
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1/4 cup unsweetened coconut
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2 teaspoons green curry paste
Instructions
- Place coconut milk in a skillet and bring to boil. Reduce heat to low and simmer for 10 minutes until reduced by a quarter - it should be the consistency of heavy cream. Stir in the green curry paste, ginger, lime leaves, fish sauce and sugar. Cook another 5 to 6 minutes or until sauce is thickened and fragrant.
- Stir in 1 tbsp each of mint and coriander and all of lime juice. Cool.
- Divide sauce in half in 2 bowls. Season shrimp with salt and stir into half of sauce.
- Marinate shrimp in sauce for 30 minutes. Reserve other half of sauce for dipping sauce.
- Remove shrimps from marinade and discard marinade.
- Preheat grill on high and grill shrimps about 1½ minutes per side or until pink and slightly curled. Cool. Stir in coconut and remaining mint and coriander to dipping sauce. Serve with shrimps.
- Place shrimps on bamboo skewers, if desired.