Yellow Curry Shrimp, with Tamarind and Green Papaya from Southeast Asian Flavors: Adventures in Cook
Seafood curry is most common in southern Thailand due to the extensive coastline. Catfish, mackerel or small sardines also work beautifully in place of shrimp in this recipe. Mild green papaya slic...
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Ingredients
- ¼ cup Yellow curry paste (add 1 more tablespoon if paste was made in blender) or store-bought
- 1 can (about 14 oz.) Coconut milk, stirred well (divided use)
- 1 medium Long red chilies, sliced into thin rings
- 1 lb. (454 g.) Shrimp, any size, peeled and deveined
- 1 cup Green papaya, peeled and seeded, bite size slices, about ¼ inch (0.6 cm.) thick
- 2 tsp. Light brown palm sugar
- 1 Tbsp. Fish sauce (nahm pla)
- 1½ cups Water or light stock
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