Lime and Coconut Shrimp with Red Curry Sauce

Name: Lime and Coconut Shrimp with Red Curry Sauce
Yield: Makes 4 to 6 servings
Ingredients: 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 tablespoons (packed) light brown sugar; 1 tablespoon grated lemon peel; 1 tablespoon fresh lime juice; 1 tablespoon Thai red curry paste; 2 teaspoons Asian fish sauce, such as nam pla or nuoc mam; 3/4 cup all-purpose flour; 1/4 cup cornstarch; 2 teaspoons minced kaffir lime leaves (3 to 4 double leaves); 1 1/2 teaspoons Thai red curry paste; 1 teaspoon (packed) light brown sugar; 1/2 teaspoon salt; 3/4 cup ice-cold ginger ale; About 6 cups peanut oil, for frying; 1/2 cup cornstarch; 2 1/2 cups sweetened flaked coconut; 18 uncooked large shrimp (about; 1 pound), peeled, deveined, and butterflied, tails left intact; Fresh cilantro sprigs and kaffir lime leaves, for garnish

November 7, 2012

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.

Recipe notes

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