Lime and Coconut Shrimp with Red Curry Sauce - Featured Recipe -
Featured Recipes

Lime and Coconut Shrimp with Red Curry Sauce

Ice-cold ginger ale is just one of the secrets to chef Kevin Rathbun’s Asian-inspired shrimp appetizer. The woody and fragrant kaffir lime leaf is another and can be found in the freezer section of Asian or Thai grocery stores. Rathbun’s restaurant in Atlanta also serves this dish with chicken or tofu in place of the shrimp.
Categories: Asian, Seafood, Thai
Step 1
1 • (13.5- to 14.5-ounce) can unsweetened coconut milk
12 • Whole green cardamom pods • crushed
3 • Fresh kaffir lime leaves (3 double leaves)
2 • Garlic cloves • chopped
2 tbsp • Light brown sugar • packed
1 tbsp • Grated lemon peel
1 tbsp • Fresh lime juice
1 tbsp • Thai red curry paste
2 tsp • Asian fish sauce, such as nam pla or nuoc mam
Make Curry Sauce: Combine all the ingredients for the sauce in a heavy

medium saucepan. Bring to a boil over medium-high heat, whisking to blend. Reduce the heat to medium and simmer 1 minute. Remove from heat. Cover and let sauce stand at room temperature 10 minutes for flavors to blend. Strain. Season sauce to taste with salt and pepper.
Step 2
3/4 cup • All-purpose flour
1/4 cup • Cornstarch
2 tsp • Minced kaffir lime leaves • (3 to 4 double leaves)
1 1/2 tsp • Thai red curry paste
1 tsp • Light brown sugar • packed
1/2 tsp • Salt
3/4 cup • ice-cold ginger ale
Make Kaffir Lime Batter: Using on/off turns, mix the flour, cornstarch, lime leaves, curry paste, sugar, and salt in a food processor until blended. Transfer the mixture to a medium metal bowl. Gradually whisk in cup of ginger ale.
Step 3
6 cups • Peanut oil • for frying
1/2 cup • Cornstarch
2 1/2 cups • Sweetened flaked coconut
18 • large shrimp (about 1 pound), peeled, deveined, and butterflied, tails left intact
• Fresh cilantro sprigs • for garnish
• Kaffir lime leaf • for garnish
1. Add enough oil to a heavy large saucepan to measure 1 inches deep. Attach a deep-fry thermometer to the side of the pan (do not allow tip to touch bottom of pan). Heat the oil to 370F to 380F.

2. Place the cornstarch in a shallow bowl. Place the coconut in a medium bowl. Lightly dredge the shrimp in the cornstarch, shaking off excess. Working in batches, dip the shrimp in batter to coat lightly, allowing excess batter to drip off, then dredge shrimp in the coconut. Fry the shrimp until cooked through and coconut is golden, about 2 minutes. Transfer to paper towels to drain.

3. Divide the warm curry sauce among six plates. Stand 3 shrimp back-to-back on each plate. Garnish with cilantro sprigs and lime leaves and serve.
Step 4
The Epicurious Cookbook: More Than 250 of Our Best-Loved Four-Fork Recipes for Weeknights, Weekends & Special Occasions by Tanya Steel, The Editors of


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