COCONUT SHRIMP CURRY

By jarren

TIP: GARNISH WITH CILANTRO SPRIGS AND/OR RED BELL PEPPER STRIPS.

Ingredients

• 1 TBSP VEGETABLE OIL 15ML
• 1 LB PEELED AND DEVEINED SHRIMP, THAWED IF FROZEN 500G
• FRESHLY GROUND BLACK PEPPER
• 1 TBSP RED CURRY PASTE 15ML
• 1 CUP COCONUT MILK 250ML
• 2 TBSP FISH SAUCE (NAM PLA) 30ML
• 2 TBSP FRESHLY SQUEEZED LIME JUICE 30ML
• 1 TBSP GRANULATED SUGAR

Preparation

Step 1

IN A SKILLET, HEAT OIL OVER MEDIUM-HIGH HEAT. ADD SHRIMP AND COOK, STIRRING, UNTIL FIRM AND PINK, 3 TO 5 MINUTES. SEASON WITH PEPPER, USING A SLOTTED SPOON, TRANSFER TO A DEEP PLATTER AND KEEP WARM. RETURN PAN TO ELEMENT. ADD RED CURRY PASTE AND COOK, STIRRING, UNTIL FRAGRANT, 1 TO 2 MINUTES. STIR IN COCONUT MILK, FISH SAUCE, LIME JUICE AND SUGAR. BRING TO A BOIL. SIMMER FOR 1 TO 2 MINUTES TO COMBINE FLAVORS. POUR OVER SHRIMP.

TIP: GARNISH WITH CILANTRO SPRIGS AND/OR RED BELL PEPPER.