What You’ll Need:
2 Tbsp Coconut Oil
3 Roma Tomatoes, Chopped
1 Tbsp Ground Coriander
1 2/3 Cup Coconut Milk
Pinch Kosher Salt
1 Tsp White Pepper
3 Tsp Brown Sugar
3 Tsp Fish Sauce
1 Lbs Large Shrimp, Peeled and Deveined
6 Baby Corn, Cut in Half Lengthwise
Handful of Sugar Snap Peas, Ends Trimmed and Sliced in Half
Cilantro to Garnish
For the Spice Paste
4 Serrano Chilis, Stems and Seeds Removed
4 Large Shallots, Sliced
6 Cloves Garlic, Sliced
3 In Piece of Ginger, Peeled and sliced
Handful of Toasted Cashews
2 Lemongrass Stalks, Woody Layers Removed and Sliced
Zest of 1 Lime
What You’ll Do:
- Place all spice mix ingredients in a food processor and blend until smooth.
- Heat coconut oil in a sate pan over medium high heat.
- Add the spice paste to the pan and cook until softened and fragrant stirring often, about 10-12 minutes.
- Add the chopped tomato and coriander then cook for another minute or two until the flavors incorporate.
- Add the coconut milk and 1 cup of water. Stir to incorporate, bring to a boil then set to simmer for 30 minutes or until reduced and thickened.
- Add the salt, white pepper, brown sugar, and fish sauce and cook for another 10 minutes.
- Add the snow peas, baby corn and shrimp and cook until the shrimp are fully cooked, 4-5 minutes.
- Serve with rice and garnish with cilantro.
1 thought on “Coconut Curry Shrimp”
So many questions about this recipe… mainly bc I’m dying to try this. Is the spice paste like making your own curry paste? How to make it as low spicy as possible? I’m totally obsessed with this similar dish at both Chaba and Kat and co and I’ve always desired to make it… help me get there!
What section or where do I find fish sauce? I’m a great Cajun cook but this is out of my comfort zone but I’m so coachable. Lol maybe…. lol