Another family favorite needing no adaptation. Leave out the fish sauce if you don't like things too fishy.
3 cups hot cooked rice
1 pound frozen shrimp (cooked, peeled, deveined)
2 plum tomatoes
1/4 cup sliced green onions
1/2 inch piece peeled fresh ginger, finely chopped
2 Tbsp oil
2 cloves garlic, pressed
3 Tbsp corn starch
1 Tbsp sugar
3 Tbsp Thai fish sauce
1 Tbsp tomato paste
½ to 1 tsp Thai red curry paste (1 tsp makes it pretty spicy)
1 can (14oz) gluten free chicken broth
1 can (14oz) lite coconut milk
2 Tbsp snipped cilantro (optional)
- Prepare rice and keep warm.
- Cut tomatoes in half and remove seeds. Dice fine and set aside. Slice green onions and set aside. Finely chop ginger and add to green onions. Press garlic and add to onions.
- Mix together cornstarch, fish sauce, tomato paste and curry. Add a little chicken broth to make a slurry. Set aside.
- Heat oil in a pan. Add green onions, ginger and garlic. Sauté over medium heat for 2 minutes.
- Stir in cornstarch mixture, chicken broth and coconut milk. Reduce heat and bring to a boil. Sauce should start to thicken.
- When thickened add tomatoes and shrimp and simmer until shrimp is warmed (if using cooked frozen) or cooked pink (if using raw).
- Remove from heat serve over rice in bowls. Garnish with snipped cilantro.