Red Curry Shrimp Cakes

Red Curry Shrimp Cake Recipe
Chef Gerard Viverito

20 pieces


8oz raw shrimp, peeled, deveined and roughly chopped
2 Tbs red curry paste
1 large egg
2 tsp fish sauce
1 Tbs agave syrup or palm sugar
2 Tbs coconut milk
25 (¼ cup) chopped long beans or green beans
2 Tbs roughly chopped Thai basil leaves
2 Tbs Malaysian Red Palm oil

Sweet cilantro sauce

¼ cup Thai sweet chili sauce
1 Tbs fresh lime juice
2 tsp chopped cilantro
1 tsp minced ginger


1. Prepare sauce by whisking all the ingredients together in a small bowl, reserve.

2. Spread the shrimp on a plate and chill the shrimp in the freezer for 15 minutes. Combine the chilled shrimp, red curry paste, egg, fish sauce, agave and coconut milk in a food processor or blender. Process until smooth, about 30 seconds. Transfer the mixture to a mixing bowl. Mix in the green beans and basil.

3. Sauté 1 tablespoon of the shrimp cake mixture in a skillet. Taste, and if necessary, adjust seasoning with fish sauce and salt.

4. Heat a large skillet over medium heat. First use 1 tablespoon of the oil to coat the skillet, use a measuring spoon, drop 1 tablespoon of the paste into the skillet. With a damp finger, flatten the paste slightly to about ½-inch thick. Make about 10 of these shrimp patties in the skillet. Then cook the cakes until they are golden brown on each side and cooked through, about 2 minutes per side. Remove from the skillet and set aside. Wipe out the skillet with a paper towel, make more patties from the remaining paste and cook the same way. Serve with a side bowl of the sweet cilantro sauce.



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