Thai Shrimp and Chayote with Wild Lime and Red Curry Sauce Recipe

1. 1

   Prepare sauce: In a sauce pot, melt 2 tablespoons butter, add 2 chopped shallots, 4 lightly crushed wild lime leaves, 2 tablespoons chopped ginger, and 1 tablespoon curry powder.

2. 2

   Cook, stirring, for 2 to 3 minutes or until fragrant.

3. 3

   Stir in 2 tablespoons Thai red curry paste, 3 tablespoons frozen orange juice concentrate, 1 tablespoon grated orange zest, and 3/4 cup unsweetened coconut cream.

4. 4

   Simmer about 5 minutes, or until thickened.

5. 5

   Strain and keep warm.

6. 6

   Prepare shrimp: In a large skillet, heat 2 tablespoons vegetable oil and add 2 chayote squash (peeled, seeded, and cut into matchsticks).

7. 7

   Cook 3 minutes or until crisp-tender.

8. 8

   Add 1 1/2 pounds large shrimp (peeled, deveined, and with tail shell left on) and cook 3 minutes longer or until shrimp are opaque.

9. 9

   Toss shrimp mixture with sauce, season to taste with salt, reheat briefly, and serve over steamed Jasmine rice garnished with wild lime leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.