Coconut Curry Shrimp

Name: Coconut Curry Shrimp
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 tablespoons neutral oil; 1 pound large peeled, deveined shrimp ((21/25 size)); 2 cloves garlic ((minced)); 2 slices ginger; ½ - 1 can Thai red curry paste ((to make the recipe milder, use ½ a can; 1 can = 4 ounces/115g)); 2 teaspoons brown sugar ((or palm sugar)); 1 medium onion ((cut into small wedges or large diced)); ½ red bell pepper ((thinly sliced)); 13.5 ounces full-fat coconut milk ((1 can)); cilantro ((optional garnish)); salt ((optional, to taste; not needed if using whole can of curry paste))

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 4

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Instructions

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Step 1

Heat a wok or large skillet over medium-high heat until. Add 1 tablespoon of oil, and spread it around to coat. Add the shrimp, and allow it to sear for 30 seconds on 1 side. Then stir-fry for 30 seconds, until the shrimp is 75% cooked (it should be mostly opaque). Turn off the heat, remove the shrimp to a bowl, and set aside.

Step 2

Over medium heat, add the remaining tablespoon of oil to the pan, along with the garlic and ginger. Fry for 30 seconds, until fragrant. Increase the heat to medium-high, add the curry paste, and fry for another minute. Stir in the brown sugar. Then add the onion and pepper, and fry for 2 minutes.

Step 3

Add the coconut milk. Bring to a simmer over medium-high heat. (From this point on, keep the curry at a simmer. Avoid boiling it too vigorously, or the coconut milk may split and have a grainy appearance.) Simmer for 2 minutes to thicken the sauce and cook the onions down.

Step 4

Stir in the shrimp, and simmer for 1 more minute. Taste and season with additional salt if needed (particularly if you used less curry paste). Garnish with cilantro if desired, and serve!

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