RECIPE

Shrimp in Coconut Curry with Yams Thai  I love Thai style coconut curries, and this one is super easy and serves as a great base for improvisation. You can vary the ingredients with almost anything you have on hand. Scallops, chicken or salmon all work well in place of or in addition to the shrimp, and other vegetables can be added – spinach, carrots, mushrooms, bell peppers, whatever! Ingredients 2 medium yams, peeled and cut into 1-inch chunks 3 tablespoons peanut oil 1 Thai orange chile pepper (Fogo), de-seeded, then thinly sliced (see note) 4 scallions, thinly sliced, white and green parts used separately 1 1/4 pound of large shrimp (16-20 count), shelled and deveined 4 teaspoons Thai green curry paste 1 tablespoon lemon grass paste (see note) 1 can (14-ounce) unsweetened coconut milk 1/3 cup chicken stock 1 tablespoon packed light brown sugar 1 1/2 tablespoons Thai fish sauce 1 tablespoon fresh lime juice 1/2 cup chopped fresh cilantro   Steps 1 Drop yams into boiling water and cook until just tender, about 8 minutes. Drain and rinse with cold water. 2 In large skillet, heat 1 tablespoon oil. Add chile and the white parts of the scallion. Cook until just wilted, then transfer to bowl. 3 In same skillet, heat remaining oil. Sprinkle shrimp with salt and pepper, then quickly stir-fry in pan, about 3 minutes. Transfer to a different bowl. 4 In same pan, heat remaining tablespoon of oil, then add curry paste and lemongrass. Saute 1 minute, then add coconut milk, chicken stock, brown sugar and fish sauce. Cook 5 minutes. 5 Add yams and shrimp to pan along with lime juice. Heat through, about 3 minutes, then top with cilantro and chile-scallion mixture. 6 Serve with steamed jasmine rice. Yield servings  use metric original recipe: 4  servings Notes Chile Fogo is a bright orange pepper about 4-5 inches long. It is hot by American standards, with a wonderful fruitiness to it. You may substitute a good hot jalapeno or a small red Thai chile. I use the lemon grass paste that is so readily available in grocery stores. I like it because its shelf life coincides with my ability to use it up, whereas I can never seem to use up all the fresh lemon grass I might buy. You can certainly use fresh lemon grass in this recipe. Product Foodie Kitchen products used in this recipe! Select-a-Peel Peeler Amazing Knife Stainless Steel Measuring Cups Stainless Steel Measuring Spoons If you use our recipes - please give foodie kitchen credit and link to the www.foodiekitchen.com.