Ingredients
2 lb. raw shrimp
2 13.5 oz. cans coconut milk
6 tblsp fish sauce
3 tblsp brown sugar
1.5 tblsp Thai red curry paste
Kaffir leaves, shredded (optional)
Preparation
Combine coconut milk and fish sauce Low boil until reduced by half (it should be thick) Add curry paste, brown sugar and blend Sauté shrimp until done Then combine with sauce
