Thai Shrimp Curry

Vegetarian cooking dominates in this household, but as soon as I have the opportunity to cook alone I immediately fantasize about the many meats I love to moderately indulge in... tonight, like many nights, I was frothing at the mouth with thoughts of plump, perfectly cooked shrimp.

My favorite shrimp recipes are usually Thai so I dug this up online and made a quick trip to the grocery store for fresh shrimp. I was able to whip this together within about 25 minutes and I can't tell you how ridiculously creamy smooth and satisfying it was. HIGHLY recommended.

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

Peel of 1 lime, finely chopped

1 pound large raw shrimp, peeled and deveined

1/2 cup fresh basil leaves, thinly sliced

Rice

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 rice.