Quick Shrimp Curry

Food

Audio By Carbonatix

Quick Shrimp curry

Ingredients:

• 4 scallions
• 2 limes (zest and juice of one)
• 1 tablespoon olive oil
• 1 (4-ounce) can Thai red curry paste
• 1 (13-ounce) can full-fat coconut milk
• 1 teaspoon kosher salt
• 1 pound large raw peeled and deveined shrimp (I like the Argentinian pink shrimp from Trader Joe’s)
• Basmati or jasmine rice, for serving
• Cilantro for garnish

A few notes on making this:

• This comes together quickly with great depth of flavor because of the red curry paste— I think has just the right amount of warmth and spice, but if you prefer a less spicy dish, you can use 1-2 ounces of the curry paste, instead of all 4 ounces. 
• This is the type of dish that can be easily  adjusted for taste. You can always add a little more lime or cilantro into the sauce at the very end to finish it if you like those flavors.

Directions:

• Trim 4 medium scallions. Cut 3 of scallions crosswise into thirds. Finely chop the remaining scallion and reserve for garnish.
• Zest and halve one of the limes, then cut the second lime into 8 wedges.
• Heat 1 tablespoon oil in a Dutch oven over medium-high heat until shimmering.
• Add the red curry paste and cook, stirring often, until the paste absorbs the oil and starts to bubble up, about 1 1/2 minutes.
• Add the scallion pieces and cook until fragrant, 1 to 2 minutes.
• Add coconut milk (shake well before opening) and 1 teaspoon kosher salt. Stir to combine and bring to a boil. Reduce the heat to medium-low. Add 1 pound raw shrimp and cook, stirring occasionally, until just cooked through, 3-5  minutes.
• Remove from heat and stir in juice and zest of one lime.
• Taste and adjust seasoning if needed.
• Serve with steamed rice. Garnish with cilantro and reserved scallion, and serve with the lime wedges for squeezing.