We’ve made this dish several times this year. It’s a New York Times recipe. I hope you love it too!
I’ve found you can serve this as a soup with a little rice or as a stew with a lot of rice. To make as a soup use only 1 pound of shrimp. To make a stew, use 2 pounds shrimp and more broccoli. I think using the frozen broccoli flowerettes works well. Just thaw them and add to the pot!
Ingredients
2 tablespoons red curry paste
2-4 tablespoons fish sauce
1/4 cup sambal
1/4 cup sweet chili sauce
2 pounds medium raw, deveined, shelled shrimp. Remove tails too!
3 tablespoons light sesame oil
1 cup scallions
2 cups steamed fresh or thawed frozen broccoli pieces
2 tablespoons soy sauce
1-14 ounce can coconut milk
1 bunch cilantro, chopped coursely
Rice for serving
Directions
- In a medium bowl combine curry paste, fish sauce, sambal olek and sweet chili sauce. Add shrimp and mix together.
- Heat a medium saucepan over medium heat. Add sesame oil. After it is hot add shrimp mixture. Heat and cook 1 minute. Don’t cook shrimp through yet.
- Add scallions and broccoli. Heat through
- Add soy sauce and coconut milk. Heat through and bring to a simmer. Stir and simmer 1 minute or until shrimp is just cooked and not overdone.
- Add cilantro to the saucepan and/or at the table and serve with rice.
Voila!
nina in the kitchen 