Ingredients:

  • 1.5 lbs Large Shrimp, peeled and deveined
  • 0.5 tsp Sea Salt
  • 0.25 tsp Cracked Black Pepper
  • 1 tbsp Neutral Oil
  • 3 cloves Garlic, minced
  • 2 tbsp Fresh Ginger, grated
  • 1 medium Shallot, finely diced
  • 1 Red Bell Pepper, thinly sliced into matchsticks
  • 14 oz Full-fat Coconut Milk
  • 2 tbsp Red Curry Paste
  • 1 tsp Ground Turmeric
  • 1 tbsp Fish Sauce
  • 1 tbsp Coconut Sugar
  • 1 tbsp Fresh Lime juice
  • 0.25 cup Fresh Cilantro, chopped

Instructions:

  1. Pat the 1.5 lbs Large Shrimp completely dry with paper towels. Season with 0.5 tsp Sea Salt and 0.25 tsp Cracked Black Pepper.
  2. Heat 1 tbsp Neutral Oil in a large skillet over medium high heat until it shimmers. Add the shrimp in a single layer and cook for 1 minute per side until they just turn pink and opaque. Remove them from the pan and set aside.
  3. In the same pan, add the 1 medium Shallot and 1 Red Bell Pepper. Sauté for 2 minutes until the pepper edges start to blister.
  4. Add 3 cloves Garlic, 2 tbsp Fresh Ginger, and 2 tbsp Red Curry Paste. Stir constantly for 1 minute until the paste smells intensely fragrant and darkens slightly.
  5. Pour in the 14 oz Full fat Coconut Milk and 1 tsp Ground Turmeric. Whisk or stir vigorously until the curry paste is fully emulsified into the milk.
  6. Add 1 tbsp Fish Sauce and 1 tbsp Coconut Sugar. Bring the mixture to a gentle simmer for 3 minutes until the sauce thickens enough to coat the back of a spoon.
  7. Slide the seared shrimp back into the pan along with any accumulated juices. Toss gently for 1 minute until the shrimp are heated through and velvety.
  8. Remove the pan from the heat. Stir in 1 tbsp Fresh Lime juice and top with 0.25 cup Fresh Cilantro. Serve immediately while the colors are bright and the heat is sharp.