Red Curry With Shrimp

Today's post is a quick one. As the title suggests I made red curry with shrimp. I followed a recipe that called for scallops, but any seafood is appropriate. The flavor of this curry is phenomenal but I wouldn't recommend eating this all by yourself as it is so rich. Invite a friend for lunch. I'm glad I did.

As you can see above, this curry relies upon coconut cream and milk, and therein lies one small issue with this style of cooking in North America. Not having a fresh source of coconut meat and milk can take a toll on your recipe. Does anybody out there know if the frozen stuff is worth the extra hassle? I think it might be, but would appreciate any tips or hints.