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Coconut Shrimp Curry
Serves 4
Steps
- If you’re averse to spice, remove the seeds or omit entirely
- Salt shrimp. Cook in heated, lightly oiled skillet until cooked through. Set aside.
- In the same skillet, add about 1 tsp oil. Add garlic, ginger, chopped birdseye chili and cook until fragrant. (If you want it extra spicy you can also add a tsp of dried chili flakes here)
- Add fish sauce (or anchovies), curry powder and tomato paste. Allow to cook for about a minute and “caramelize” a bit and then add coconut milk, chicken broth + sugar.
- Bring to a boil and allow to thicken up a bit, then take off heat.
- Serve over rice, rice noodles, or egg noodles. Garnish with more chopped birdseye chili and Thai basil (or cilantro)
Originally published at emilyfedner.com. Reproduced for personal collection.
