Description
A delightful dish that transports your taste buds to the streets of Thailand with succulent shrimp in a creamy coconut sauce, balanced with spice and sweetness.
Ingredients
- 1 pound shrimp (peeled and deveined)
- 1 tsp low sodium soy sauce
- ½ tsp red pepper flakes
- ½ tsp turmeric
- 1 tsp garlic powder
- ¼ tsp white pepper
- 1 tbsp vegetable oil
- 1 tbsp unsalted butter
- 1 bell pepper (sliced)
- 4 garlic cloves (grated)
- 1 tbsp freshly grated ginger
- 1 shallot (finely chopped)
- ½ cup chicken broth (or vegetable broth)
- 3 tbsp Thai red curry paste
- 2 tsp brown sugar
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp white pepper
- 2 tbsp low sodium soy sauce
- 1 tbsp fish sauce
- 1 can (14 oz/400 ml) unsweetened coconut milk
- Juice of ½ lime
- 1 tsp sriracha (optional)
- A handful of torn Thai basil
- Scallions, fried onions, cilantro, and chili pepper for garnish
Instructions
- In a bowl, combine shrimp with soy sauce, red pepper flakes, turmeric, garlic powder, and white pepper. Mix it well and set aside.
- Grate the garlic and ginger. Finely chop the shallot, and slice the bell pepper.
- Heat vegetable oil and butter in a large skillet over high heat. When hot, add the shrimp in a single layer. Sear for about 1 minute per side, then remove and set aside.
- Add sliced bell pepper to the same skillet and cook for 5 minutes. Add grated garlic, ginger, and chopped shallot, cooking until fragrant (about 2 minutes).
- Pour in chicken broth, stirring to scrape up any tasty bits from the skillet. Simmer for 2 minutes.
- Stir in red curry paste, followed by brown sugar, turmeric, cumin, coriander, white pepper, soy sauce, and fish sauce. Cook for 1 minute while stirring frequently.
- Pour in the coconut milk and bring it to a boil. Let it simmer for about 5 minutes, or until it thickens slightly.
- Stir in lime juice, sriracha (if using), and Thai basil. Toss in the shrimp, simmering for just a minute to warm through.
- Top with cilantro, fried onions, and chili pepper before serving.
Notes
This curry is best served hot with steamed rice or a fresh cucumber salad. Garnishing with extra basil and lime wedges enhances the experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai