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 some more oil if needed, add the onion, ginger, and garlic.
- 6Sauté for 2-3 minutes until softened and fragrant.
- 7Stir in the red curry paste.
- 8Cook for about 30 seconds, stirring constantly.
- 9Pour in the coconut milk and chicken broth.
- 10Bring to a gentle simmer and cook for 5–10 minutes, allowing the flavors to meld and the sauce to slightly thicken.
- 11Stir in the serrano chili, chopped cilantro, and lime juice.
- 12Return the shrimp to the pan and simmer for 1–2 minutes, just until heated through.
- 13Serve hot over steamed rice.
- 14Garnish 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
- 1 squeeze lime juice
- 2 tbsp oil
Equipment
large skillet
Related recipes
Sheet Pan Beef Kefta Wraps
Indian · Drink
Easy Chicken Tikka Masala
Indian · Drink
Chai
Indian · Drink
80/20 Hainanese Chicken and Rice (One Pot version)
Indian · Drink35m
Super Easy Hyderabadi Chicken
Indian · Drink45m
Kali Mirch Paneer
Indian · Drink10m
Greek Chicken Bowl
Indian · Drink
Easy Dal
Indian · Drink20m
Vendakkai Peanut Fry
Indian · Drink12m
Optimized Turmeric and Ginger Shots
Indian · Drink
Coconut Chickpeas
Indian · Drink
Amish Amoxicillin
Indian · Drink