Ingredients
Units
Scale
- 4 tbsp oil
- 1/2 large yellow onion (chopped)
- 5 cloves garlic (chopped)
- 1 inch of minced ginger
- 3 tbsp red curry paste
- 1 whole green chili
- 1/2 bunch cilantro stems
- 1 pc of galangal
- 4 cups chicken stock
- 2.5 tbsp brown sugar
- 5 tbsp fish sauce
- 1 tsp garlic powder
- 3 tins coconut milk
- 10–15 brown mushrooms (sliced)
- 20 pc uncooked shrimp
- Juice of 1 large lime
- Cilantro (garnish)
- Green Onion (garnish)
Instructions
- Start off by placing your thick bottomed port on a stove over medium-high heat.
- Once the pot is hot, add in the oil, onion and ginger.
- Stir fry for a few minutes till the mixture starts to turn color slightly.
- Now add the red curry paste, the whole green chili, coriander stems and the galangal. (The stems give such a great flavor.
- Mix for 2-3 mins and add in the chicken stock, sugar, fish sauce and garlic powder.
- Let it simmer for 10-15 minutes.
- Add in the coconut milk and mushrooms. Cook for 5-8 minutes.
- Pump up the heat and let the mixture start boiling.
- Drop in the shrimp and mix. Shrimp takes 3-5 minutes to cook perfectly.
- Add in the lime juice. Adjust seasoning.
- Prep Time: 15 mins
- Cook Time: 25 mins