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Author Notes: I fell in love with this dish when a friend took me to a local Thai restaurant I dupliccated it when I got home using prepared curry paste from an oriental grocery. Serve this with Jasmine rice. —Latetotheparty
- 2 cloves of garlic minced
- 1 minced shallot
- 4 tablespoons curry paste
- 2 tablespoons brown sugar or honey
- 2 tablespoons fish sauce
- 3/4 can coconut milk
- 1/2 pound shelled & deveined shrimp
- 1 diced avocado
- 1 handful unsalted cashews
- saute chopped garlic and shallot in small amount of oil until translucent
- Add curry paste to pan and mix with fish sauce, sugar and cocunut milk. Heat through
- poach shrimp in sauce on low heat. Then add cubed avocado and cashews. Serve over white rice. (Jasmine works best)
- This recipe was entered in the contest for Your Best Avocados
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How to make bouillabaisse.
Just shrub it off.