Braised Fennel in Red Curry with Grilled Shrimp
Braised Fennel in Red Curry with Grilled Shrimp
Instructions
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1
In a small pot, bring the coconut milk, curry paste and brown sugar to a boil. Simmer for 1 minute. Remove from the heat.
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2
Stack two large pieces of foil one on top of the other. Place the fennel wedges at the centre of the foil and coat in ⅓ cup (75 ml) of the curry sauce. Season with salt and pepper. Tightly seal the foil into a packet (papillote).
Braised Fennel in Red Curry with Grilled Shrimp
