Thai Coconut Shrimp Curry
1 pound/450 g shrimp, peeled and deveined
1 tsp low sodium soy sauce
½ tsp red pepper flakes + 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/120 ml chicken or vegetable broth
3 tbsp mild red curry paste
2 tsp brown sugar
½ tsp turmeric, ground cumin, ground coriander
¼ tsp white pepper
2 tbsp low sodium soy sauce
1 tbsp fish sauce
1 can (14 oz/400 m) coconut milk, full fat
juice from ½ lime
1 tsp sriracha, optional
handful of torn thai basil
topping: scallions, cilantro, fried onions, chili pepper
Get all the prep done before you start cooking. Add shrimp, soy sauce, red pepper flakes, turmeric, garlic powder and white pepper to a bowl. Stir to combine, set aside.
Grate the ginger and garlic cloves. Finely chop the shallot and slice the bell pepper.
Heat oil and butter in a large skillet over high. Place shrimp in a single layer. Sear, 1 minute per side. Remove from skillet.
In the same skillet, add bell pepper. Sauté for 5 minutes, or until it starts to soften. Add garlic, ginger and shallot. Cook until soft and fragrant, about 2 minutes. Deglaze with chicken broth, simmer for 2 minutes while stirring and scraping up the brown bits on the bottom of the skillet with a wooden spoon.
Stir in red curry paste. Add brown sugar, turmeric, cumin, coriander, white pepper, soy and fish sauce. Cook for 1 minute, stir frequently. Pour in coconut milk and bring to a boil. Simmer for 5 minutes or until the sauce starts to thicken.
Add lime juice, sriracha and Thai basil. Stir to combine. Toss in shrimp, simmer for no longer than 1 minute. Top with cilantro leaves, fried onions and chili pepper. Serve with a crunchy cucumber salad and steamed rice. Enjoy!
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