Ingredients

Let’s Cook!

• 1
  As always we are going to add aromatics and slowly add them to the pot so a beautiful dance will start. I added the garlic and ginger first to the hot oil to give them more time to sauté. Followed by the rest of the aromatics.
• 2
  Once they have danced for 15 minutes add the red curry paste. Normally you start off with two tablespoon than gradually add more to your spice liking.
• 3
  Once all in add your two cups of water than half the can of coconut milk. Give it a stir the milk separates in the can so it will be solid with water at the bottom. Add your last cup of water and the rest of the coconut milk and let simmer.
• 4
  Now you can start the water for your rice. 2:1 ratio with a Sprinkle of salt. While that is going take you that'd shrimp and butterfly them and place them in the bowl. I like to do this because when they cook they curl out and it's very beautiful
• 5
  Check your water and when its boils add the rice. Once added stir the soup. It should be medium thick. If not you can make a slurry (1 : 1 ratio of cornstarch and water) or you can blend half the soup with 2 tablespoon of flour.
• 6
  Turn on your sautee pan add some oil. Once hot add your stir fry vegetables. Once the rice is done season the shrimp with the spices and add to the soup.
• 7
  It should only take five minutes. Grab a bowl and layer the components. With a pinch of salt & pepper you have curry !