Thai Coconut Shrimp Curry
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combine shrimp with soy sauce, chili flakes, turmeric, garlic powder and pepper, set aside
grate the ginger
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grate the garlic cloves
finely chop the shallot
thinly slice the bell pepper
heat oil and butter over high
place shrimp in a single layer
sear 1 minute per side, remove from skillet
add bell pepper, sauté for 5 minutes
add garlic, ginger and shallot, cook for 2 minutes
deglaze with chicken broth
stir in Thai red curry paste
add sugar, turmeric, cumin, coriander, pepper, soy and fish sauce
stir in coconut milk
simmer for 5 minutes or until it starts to thicken
add lime juice, sriracha, and Thai basil
add shrimp, simmer for 1 minute
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top with cilantro, fried onions and chili flakes
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