Thai Red Curry Shrimp
You all might remember me sharing one of my favorite cooking formulas not too long ago on how to Thai curry. If you haven’t tried it out yet, I think I’ve got just the thing to convince you. Last month, I flew down to sunny SoCal to shoot some food videos with the fabulous folks at KinCommunity a YouTube channel producing beautiful programming for women (for a behind the scenes look at our shoot, check out this previous blog post). When I was coming up with my list of recipes, I knew I had to include a curry recipe in there. They hadn’t featured one yet on the channel, and it was time the world saw just how simple and no-fuss pulling together a curry could be. There were so many ingredient options but it didn’t take me long to land on one of my favorite (and also more exotic) combinations: shrimp, pineapple, and red cherry tomatoes. Below is the finished video. Pretty gorg, eh? I know it won’t be long before you pick up some coconut milk, curry paste, and fish sauce*. Now go on and get currying.
*Fish sauce is a pantry essential in Southeast Asian cooking. It can be found in the Asian section of grocery stores. If you don’t have a store with good ethnic offerings near you, there’s always Amazon.
Share, like, comment (I’m hoping to get invited down again. Santa Monica is not a bad workplace!)
- 1 lb. frozen shrimp (with tails on is fine)
- ½ tsp. kosher salt
- 1 14 to 16 oz. can of coconut milk
- 2 to 3 tbs. red curry paste
- 4 pineapple wedges
- ½ pint of cherry / grape tomatoes
- 1.5 cups of chicken broth
- 2 tbs. fish sauce
- 1 tbs. brown sugar
- 2 limes
- Shrimp: Rinse shrimp and defrost in a large bowl of room temperature water; When shrimp are defrosted, dry them with paper towels and season with some kosher salt
- Pineapple: Cut into bite sized pieces (you want about 2 cups of cut pineapple)
- Cherry tomatoes: Rinse and slice in half
- Limes: Slice one of the limes in half; slice the second one into segments for garnish
- Heat a >3 quart Dutch oven over medium-high heat. Pour in ½ can of coconut milk and whisk in 2 tbs. of red curry paste. Let mixture bubble and simmer for about 1 minute
- Add in shrimp. Cook shrimp for about 2 minutes and then add pineapple, tomatoes, remainder of coconut milk, broth, fish sauce, and brown sugar
- Cover and bring to a boil and then turn off heat. Add ½ tbs. of fresh lime juice
- Season to taste – if it needs more savoriness, add fish sauce; more sweetness, then brown sugar; more acid, then lime juice
- Serve hot and garnish lime segments
