Quick Shrimp Curry
Food
Audio By Carbonatix
By Aimee McCullough
Quick Shrimp curry
Ingredients:
- 4 scallions
- 2 limes (zest and juice of one)
- 1 tablespoon olive oil
- 1 (4-ounce) can Thai red curry paste
- 1 (13-ounce) can full-fat coconut milk
- 1 teaspoon kosher salt
- 1 pound large raw peeled and deveined shrimp (I like the Argentinian pink shrimp from Trader Joe’s)
- Basmati or jasmine rice, for serving
- Cilantro for garnish
A few notes on making this:
- This comes together quickly with great depth of flavor because of the red curry paste— I think has just the right amount of warmth and spice, but if you prefer a less spicy dish, you can use 1-2 ounces of the curry paste, instead of all 4 ounces.
- This is the type of dish that can be easily adjusted for taste. You can always add a little more lime or cilantro into the sauce at the very end to finish it if you like those flavors.
Directions:
- Trim 4 medium scallions. Cut 3 of scallions crosswise into thirds. Finely chop the remaining scallion and reserve for garnish.
- Zest and halve one of the limes, then cut the second lime into 8 wedges.
- Heat 1 tablespoon oil in a Dutch oven over medium-high heat until shimmering.
- Add the red curry paste and cook, stirring often, until the paste absorbs the oil and starts to bubble up, about 1 1/2 minutes.
- Add the scallion pieces and cook until fragrant, 1 to 2 minutes.
- Add coconut milk (shake well before opening) and 1 teaspoon kosher salt. Stir to combine and bring to a boil. Reduce the heat to medium-low. Add 1 pound raw shrimp and cook, stirring occasionally, until just cooked through, 3-5 minutes.
- Remove from heat and stir in juice and zest of one lime.
- Taste and adjust seasoning if needed.
- Serve with steamed rice. Garnish with cilantro and reserved scallion, and serve with the lime wedges for squeezing.
