Directions
- 1Season shrimp with paprika, salt, and black pepper. Sear in avocado oil over medium-high heat for 1-2 minutes per side, then remove.
- 2In the same pan, sauté onion, garlic, and ginger. Add curry paste and cook for 30 seconds.
- 3Add coconut milk, broth, sugar, jalapeno, and red chili. Simmer for 4-5 minutes.
- 4Return shrimp and simmer for 1-2 minutes until cooked through.
- 5Stir in fish sauce and lime juice. Finish with cilantro and serve over jasmine rice with lime.
Ingredients
- 3/4 lb shrimp, peeled and deveined
- 1/2 tbsp avocado oil
- 1 tsp paprika
- salt (optional)
- black pepper (optional)
- 1/2 tbsp avocado oil
- 1/4 medium onion, finely diced
- 2-3 clove garlic, minced
- 1 tsp fresh ginger, minced
- 2 tbsp thai red curry paste
- 1 1/4 cup full-fat coconut milk
- 1/2 cup chicken broth
- 1/2-1 tbsp brown sugar (optional)
- 1-2 tsp fish sauce (optional)
- 1/2 whole lime, juice
- 1/2 whole jalapeno, thinly sliced
- 1 whole red chili, thinly sliced
- 2 tbsp fresh cilantro, chopped
- steamed jasmine rice (optional)
- lime wedges (optional)
Equipment
pan
Tips
- Don’t overcook the shrimp.
- Searing the shrimp first and finishing them briefly in the curry keeps them juicy and tender.
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