This is a wonderful recipe that lightens up the usually calorie laden Thai curry dishes. I love the crunch that the almonds add to this curry. The red curry paste can be substituted for any of your favorite curry pastes such as green, yellow, massaman, panang etc. This dish goes very well with brown or white rice.
6-7 large raw shrimps with tails on (if using any other meat or tofu – use about 2 ½ oz)
¼ cup coconut milk (can be light)
½ cup vegetable stock
1 tablespoon red curry paste
1 tablespoon palm sugar
1 tablespoon soy sauce
1 tablespoon of tamarind juice
2 tablespoons roasted ground almonds
7-8 stalks of Siamese watercress blanched (can use regular watercress or spinach as a substitute)
- In a large heavy pan, heat coconut milk over medium heat.
- Bring to a boil stirring constantly.
- Stir in the red curry paste and cook for 2-3 minutes until mixture is fragrant and thoroughly blended.
- Season with soy sauce, palm sugar and tamarind juice and mix well.
- Gradually add the vegetable stock and stir constantly.
- Add the shrimp/ beef/tofu and cook for 4-5 minutes.
- Sprinkle with roasted almonds and remove from heat.
- To serve pour the shrimp curry over the blanched Siamese watercress.
Nutritional info per serving:Calories: 267 kcal Protein: 14 g Carbohydrate: 13g Fat: 18.5 g