Ingredients:

  • 1.5 lbs Large Shrimp, peeled and deveined
  • 0.5 tsp Kosher salt
  • 0.25 tsp Cracked black pepper
  • 2 tbsp Neutral oil (Avocado or Grapeseed)
  • 1 small Shallot, finely minced
  • 3 cloves Garlic, grated via microplane
  • 1 tbsp Fresh ginger, grated
  • 2 tbsp Red or Yellow Curry Paste
  • 13.5 oz Full-fat Coconut Milk
  • 1 tbsp Fish sauce
  • 1 tbsp Brown sugar
  • 1 Lime, zested and juiced
  • 0.5 cup Fresh cilantro, roughly chopped

Instructions:

  1. Pat the shrimp bone-dry with paper towels and season with salt and pepper. Heat 1 tbsp of oil in a 12-inch heavy-bottomed skillet over medium-high heat until the oil shimmers and barely smokes. Add shrimp in a single layer and cook for 1 minute per side until pink and just slightly charred. Remove to a plate immediately.
  2. Add the remaining oil to the skillet and reduce heat to medium. Sauté the shallots for 2 minutes until translucent. Stir in the grated garlic, ginger, and curry paste. Mash the paste into the oil for 1 minute until the mixture turns a shade darker and is intensely fragrant.
  3. Pour in the full-fat coconut milk, fish sauce, and brown sugar. Stir slowly to emulsify the sauce. Bring to a gentle simmer over medium heat until small bubbles break the surface.
  4. Add the shrimp back into the skillet along with any accumulated juices. Simmer for 2 to 3 minutes until the sauce thickens slightly and the shrimp are opaque. Remove from heat immediately to prevent the seafood from becoming tough. Stir in the lime zest, lime juice, and fresh cilantro. Serve immediately over rice.