One 400 mL can coconut milk
2 tsp (10 mL) green curry paste
1 tbsp (15 mL) chopped ginger
4 lime leaves or 1 tbsp (15 mL) grated lime rind
2 tbsp (25 mL) fish sauce
1 tbsp (15 mL) granulated sugar
2 tbsp (25 mL) chopped fresh mint
2 tbsp (25 mL) chopped fresh coriander
2 tbsp (25 mL) lime juice
1 lb (500 g) large shrimps
Salt to taste
¼ cup (50 mL) unsweetened coconut
- Place coconut milk in a skillet and bring to boil. Reduce heat to low and simmer for 10 minutes until reduced by a quarter - it should be the consistency of heavy cream. Stir in the green curry paste, ginger, lime leaves, fish sauce and sugar. Cook another 5 to 6 minutes or until sauce is thickened and fragrant. Stir in 1 tbsp (15 mL) each of mint and coriander and all of lime juice. Cool.
- Divide sauce in half in 2 bowls. Season shrimp with salt and stir into half of sauce. Marinate shrimp in sauce for 30 minutes. Reserve other half of sauce for dipping sauce.
- Remove shrimps from marinade and discard marinade. Preheat grill on high and grill shrimps about 1½ minutes per side or until pink and slightly curled. Cool. Stir in coconut and remaining mint and coriander to dipping sauce. Serve with shrimps. Place shrimps on bamboo skewers, if desired.