Name: Lime and Coconut Shrimp with Red Curry Sauce
Yield: Makes 6 first-course servings
Ingredients: 1 13.5- to 14.5-ounce can unsweetened coconut milk; 12 whole green cardamom pods, crushed; 3 fresh makrut (Thai) 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 makrut (Thai) lime leaves (3 to 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; Makrut lime leaves

Rachel English of Atlanta, Georgia, writes: "My husband and I both love to cook (and eat), so we were excited when we heard that local chef Kevin Rathbun was opening a new restaurant, called Rathbun's, not too far from our house. We stopped by for dinner a few weeks ago and absolutely loved the fried shrimp appetizer. I just have to have the recipe."

The restaurant also prepares this dish with chicken and tofu. The flavorful batter gets its kick from makrut lime leaves, curry paste, and ginger ale.

Cooks' Note

Editor’s note: This recipe has been updated as a part of our archive repair project.

Recipe notes

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