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Ingredients :
Yellow curry paste
3 tbsp.
Coconut cream
1 cup
Coconut milk
1/2 cup
Shrimp
1 lb.
Potatoes, cut into bite-size
1/2 lb.
Fish sauce
3 tbsp.
Castor sugar 1 tbsp.
Preparations:
1. Mix yellow curry paste with coconut cream in a 2-quart container or microwave pressure cooker.
2. Microwave, uncovered, at High (600-700 Watts) for 2 minutes.
3. Add shrimp, potato, and coconut milk to the cooker.
4. Season with fish sauce and sugar, stir well. Cook, covered.
5. for 8 minutes and go on with Medium low (240 Watts) for 40 minutes.
6. Cooking time for the microwave pressure cooker is at High for 15 minutes through.
7. Add the left coconut cream, stir thoroughly. Cook, covered, at High for 4 minutes.
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