Ingredients
Method
Marinate the Shrimp:
- In a bowl, combine the shrimp with red curry paste, yellow curry powder, salt, and black pepper. Mix well to ensure the shrimp are evenly coated. Set aside to marinate while preparing the other ingredients.
Prepare the Aromatics:
- Heat coconut oil in a large skillet over medium heat. Add the finely diced onion and sauté until translucent and fragrant.
- Stir in the minced garlic, lemongrass, and freshly grated ginger. Cook for an additional minute, allowing the flavors to meld.
Create the Curry Base:
- Add brown sugar to the skillet, stirring until it dissolves and begins to caramelize slightly.
- Pour in the chicken broth, coconut milk, and coconut cream. Stir to combine, bringing the mixture to a gentle simmer.
Simmer the Curry:
- Add fish sauce to the skillet, adjusting the seasoning with additional salt and black pepper as needed.
- Allow the curry to simmer for a few minutes, letting the flavors develop and the sauce thicken slightly.
Cook the Shrimp:
- Gently add the marinated shrimp to the simmering curry sauce. Cook until the shrimp turn pink and are cooked through, which should take about 3-5 minutes.
Finish with Freshness:
- Stir in chopped cilantro and a squeeze of fresh lime juice to brighten the flavors.
Serve:
- Ladle the coconut curry shrimp over a bed of jasmine rice if desired.
- Garnish with additional chopped cilantro and sliced red chilies for an extra kick.
Notes
- If using frozen shrimp, thaw and pat dry before cooking.
- Adjust the spice level by adding more or less curry paste or red chilies.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- To reheat, warm on low heat to prevent overcooking the shrimp.
- For a vegetarian version, replace shrimp with tofu or chickpeas.