How do you make Thai Shrimp and Basil?

Question

We had a special event the other day @ work and one of my co-workers made a dish she called "shrimp & basil". She claimed it was a Thai(family) recipe and it was DE-LICIOUS! I asked her for the recipe but she joked that this is "Ancient Chinese secret"...(<<heifer!)! I looked this recipe up on the net, and of course 100 different variations popped up, and I don't know which is the right one. Does this recipe go by a different(more detailed) name? Do you actually know this dish?

here is a description of this dish: It's a creamy, salmon-colored mostly liquid dish. It has what looks like steamed or broiled(?) jumbo shrimp. It is both sweet and spicy tasting. I can definitely taste coconut milk and some kind of really hot pepper(maybe cayenne?), and a hint of something salty-either seasoned salt, or sea salt? It was served over some sticky white rice-the white rice tasted like it may have been made in a pressure cooker. PLEASE HELP ME FIND THIS DISH!!! THANKS A MIL!!!

Answer 1

Thai cuisine is wonderful and delicate balance of several flavors (sweet, sour, spicy, pungent...) combined together to create a unique and delicious dish.

Believe it or not, the &quot;salty&quot; flavor was probably from fish sauce or nam pla.  Thai fish sauce is essential to Thai cuisine.  This sauce has an extremely strong &amp; pungent smell but when added in combination with other ingredients, the smell and taste are fantastic.  This stuff is strong, so a little goes a long way!

I am not sure how spicy or hot the red curry paste will be so I guess this depends on personal preference.  If it was me, I would probably add a tbsp of red curry paste and a tsp of red chili powder.  But I am also an Indian who can tolerate spicy foods.  So, I would make the recipe as is and if you prefer more spicy heat, add 1/2 tsp or so of cayenne pepper depending upon your own personal preference.  You could also add some crushed red pepper flakes.  This is one of my fav Thai dishes.

THAI SHRIMP BASIL

Ingredients:

1 can (14 ounces) unsweetened coconut milk, divided

1 teaspoon Thai red curry paste

1/3 cup water

1 tablespoon brown sugar

1 tablespoon fish sauce (nam pla)

Zest of 1 lime, finely grated

1 pound large raw shrimp, peeled and deveined

1/2 cup fresh basil leaves, thinly sliced

Hot cooked jasmine rice

Fresh pineapple wedges (optional)

1/2cup unsalted peanuts (optional)

Preparation:

1. Pour half of coconut milk into large skillet. Bring to a boil over medium heat, stirring occasionally. Cook 5 to 6 minutes; oil may start to rise to surface. Stir in curry paste. Cook and stir 2 minutes.

2.  Stir together remaining coconut milk and water. Add to skillet with brown sugar, fish sauce and lime peel. Cook over medium-low heat 10 to 15 minutes or until sauce thickens slightly.

3.  Add shrimp and basil; reduce heat to low. Cook 3 to 5 minutes or until shrimp turn pink and opaque. Serve over jasmine rice; garnish with pineapple and peanuts.