1 pound shrimp, peeled and deveined
1 teaspoon low sodium soy sauce
1/2 teaspoon red pepper flakes
1/2 teaspoon turmeric
1 teaspoon garlic powder
1/4 teaspoon white pepper
COCONUT CURRY:
1 Tablespoon vegetable oil
1 Tablespoon unsalted butter
1 bell pepper, sliced
4 garlic cloves, grated
1 Tablespoon freshly grated ginger
1 shallot, finely chopped
1/2 cup chicken or vegetable broth
3 Tablespoons mild red curry paste
2 teaspoons brown sugar
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon white pepper
2 Tablespoons low sodium soy sauce
1 Tablespoon fish sauce
1 can (14 oz.) coconut milk, full fat
Juice from 1/2 lime
1 teaspoon sriracha, optional
Handful of torn Thai basil
Toppings: scallions, cilantro, fried onions, chili pepper
1. 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.
2. Grate the ginger and garlic
cloves. Finely chop the shallot and
slice the bell pepper.
3. Heat oil and butter in a large
skillet over high. Place shrimp in a
single layer. Sear, 1 minutes per side. Remove from skillet.
4. 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 bottom of the skillet
with a wooden spoon.
5. Stir in red curry paste. Add brown sugar, turmeric, cumin, coriander,
white pepper, soy sauce, 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.
6. 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.
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