Serves 2
Directions
- 1Pat the shrimp dry and season with the salt, black pepper, smoked paprika, and oil.
- 2Heat a large skillet over medium-high heat.
- 3Add the shrimp and cook for 3–4 minutes, flipping halfway through, until just cooked.
- 4Remove the shrimp from the pan and set aside.
- 5Turn the heat down to medium low. In the same pan, add more oil if needed, then add the onion, ginger, and garlic.
- 6Sauté for 2-3 minutes until softened and fragrant.
- 7Stir in the red curry paste and cook for about 30 seconds, stirring constantly.
- 8Pour in the coconut milk and chicken broth.
- 9Bring to a gentle simmer and cook for 5–10 minutes, allowing the flavors to meld and the sauce to slightly thicken.
- 10Stir in the serrano chili, chopped cilantro, and lime juice.
- 11Return the shrimp to the pan and simmer for 1–2 minutes, just until heated through.
- 12Serve hot over steamed rice.
- 13Garnish with extra cilantro and lime wedges if desired.
Ingredients
- 300 g shrimp, peeled and deveined
- 3 cloves garlic, minced
- 54 g onion, finely diced
- 1 tsp minced ginger
- 0.25 tsp salt
- 0.25 tsp black pepper
- 0.5 tsp smoked paprika
- 1 tbsp brown sugar
- 2 tbsp red curry paste
- 400 mL coconut milk
- 0.5 cup chicken broth
- 1 serrano chili, finely sliced
- 8 g fresh cilantro, chopped
- squeeze lime juice
- 2 tbsp oil
Equipment
large skillet
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