Aromatic red curry

• 1 pack Kanokwan Red Curry Paste
• 30 ml House of Asia Fish Sauce
• 400 ml Coconut Milk 23 – 26% KARA
• 5 House of Asia Kaffir Lime Leaves
• 20 shrimp 16/20, peeled and cleaned
• 1 carrot, cut into half-slices
• about 1 cup Hokkaido pumpkin, diced
• 1 small onion, diced
• 1 piece of ginger, finely chopped
• 2 cloves of garlic, finely chopped
• 2 tablespoons of rapeseed oil for frying
• lime wedges to serve
• coriander leaves to serve

1. Lightly salt the shrimp and set aside.
2. In a heated pan with oil, sauté the onion for 2-3 minutes, until fragrant. Pour in half the coconut milk and simmer until the sauce thickens slightly. Add the carrots, pumpkin, garlic, ginger, and kaffir lime leaves, add the remaining coconut milk, and simmer over low heat until the vegetables are tender.
3. In a separate pan, briefly fry the shrimp – about 1 minute on each side. Season with fish sauce, add the shrimp, and mix gently.
4. Serve with jasmine rice, drizzled with lime juice and sprinkled with cilantro.

TIP:

if you want to more intense curry, before adding the milk, fry the curry paste in a dry pan for a few seconds - the essential oils will release faster and the flavor will be deeper.