Thai curried shrimp

I made this back when I could eat rice, and it was really good; hotter than a firecracker, but good.

eg sent me some tubs of thai curry pastes, and although there was a long learning curve and delays caused by needing to train to Florence to get tinned coconut milk, I feel that with this I finally conquered the refinements of making pre-prepared Thai food. It was harder than I thought!

The directions said to put a certain amount of the paste into a pan, then a certain amount of coconut milk, melting it all together and bringing it to a simmer. I then added the shrimp (it works with any cut up meat, too) and simmered them until they were almost cooked, then I added the broccoli and did the same. I thought it looked pretty ugly, so when I served it I arranged the parts separately on top of the rice, which was dressed with the “gravy” or sauce.

I wish I could say I wept because it was so good, but in reality although it was very good indeed, I wept because my mouth was on fire.