Lime and Coconut Shrimp with Red Curry Sauce

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

By Rathbun s of Atlanta GA

August 31, 2004

Recipe notes