Ingredients Jump to Instructions ↓

  1. 1 13 1/2- to 14 1/2-ounce can unsweetened coconut milk*

  2. 12 whole green cardamom pods, crushed

  3. 3 fresh kaffir lime leaves (3 double leaves)**

  4. 2 garlic cloves, chopped

  5. 2 tablespoons (packed) golden brown sugar

  6. 1 tablespoon grated lemon peel

  7. 1 tablespoon fresh lime juice

  8. 1 tablespoon Thai red curry paste*

  9. 2 teaspoons fish sauce (nam pla or nuoc nam)*

  10. 3/4 cup all purpose flour

  11. 1/4 cup cornstarch

  12. 2 teaspoons minced kaffir lime leaves (3 to 4 double leaves)**

  13. 1 1/2 teaspoons Thai red curry paste*

  14. 1 teaspoon (packed) golden brown sugar

  15. 1/2 teaspoon salt

  16. 3/4 cup (or more) ice-cold ginger ale

  17. 6 cups (about) peanut oil

  18. 1/2 cup cornstarch

  19. 2 1/2 cups sweetened flaked coconut

  20. 18 uncooked large shrimp (about 1 pound), peeled, deveined, butterflied, tails left intact

  21. Fresh cilantro sprigs

  22. Kaffir lime leaves**

Instructions Jump to Ingredients ↑

  1. For curry sauce:

  2. Combine all ingredients in heavy medium saucepan. Bring to boil over medium-high heat, whisking to blend. Reduce heat to medium and simmer 1 minute. Remove from heat. Cover and let sauce stand at room temperature 10 minutes for flavors to blend. Strain. Season sauce to taste with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.)

  3. For kaffir lime batter:

  4. Using on/off turns, mix flour and next 5 ingredients in processor until blended. Transfer flour mixture to medium metal bowl. Gradually whisk in 3/4 cup ginger ale. (Can be made 6 hours ahead. Cover and refrigerate. Add more ginger ale by tablespoonfuls if batter thickens.)

  5. For shrimp:

  6. Add enough oil to heavy large saucepan to measure 1 1/2 inches deep. Attach deep-fry thermometer to side of pan (do not allow tip to touch bottom of pan). Heat oil to 370°F to 380°F. Place cornstarch in shallow bowl. Place coconut in medium bowl. Lightly dredge shrimp in cornstarch, shaking off excess. Working in batches, dip shrimp in batter to coat lightly, allowing excess batter to drip off. Dredge shrimp in coconut. Fry shrimp until cooked through and coconut is golden, about 2 minutes. Transfer to paper towels to drain.

  7. Divide warm sauce among 6 plates. Stand 3 shrimp back-to-back on each plate. Garnish with cilantro sprigs and lime leaves and serve.

  8. Available at Indian, Southeast Asian, and Latin American markets and in the ethnic foods section of many supermarkets.

  9. Found at Southeast Asian markets.


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