Ingredients:
- 1.5 lbs large prawns, peeled and deveined
- 1 tbsp neutral oil (avocado or grapeseed)
- 1/2 tsp kosher salt
- 1 small yellow onion, finely diced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp red curry paste
- 13.5 oz full-fat coconut milk
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 1/2 tsp red pepper flakes
Instructions:
- Pat the 1.5 lbs prawns completely dry with paper towels. Toss them with 1/2 tsp kosher salt.
- Heat 1 tbsp neutral oil in the pan over medium high heat until it shimmers and slightly wisps smoke. Add the shrimp in a single layer and cook for 1 minute per side until they just turn opaque and pink. Remove them to a plate immediately.
- In the same pan, add the diced yellow onion and sliced red bell pepper. Sauté for 3 minutes until the onion is translucent and the pepper starts to soften.
- Push the vegetables to the side and add the minced garlic, grated ginger, and 3 tbsp red curry paste to the center. Fry for 1 minute until the kitchen smells incredible and the paste darkens slightly. Use your spatula to break up the paste so it mixes with the aromatics.
- Pour in the 13.5 oz coconut milk. Use a whisk or spatula to scrape up any browned bits from the bottom of the pan. Stir in 1 tbsp fish sauce and 1 tbsp brown sugar.
- Bring the liquid to a gentle simmer. Cook for about 4 to 5 minutes until the sauce thickens enough to coat a spoon. Don't let it boil violently, or the coconut milk might separate.
- Return the seared shrimp and any accumulated juices to the pan. Stir in 1 tbsp lime juice and 1/2 tsp red pepper flakes. Cook for 1 more minute until the shrimp are heated through and firm.
- Taste the sauce. If it's too salty, add a pinch more sugar. If it's too heavy, add another squeeze of lime. This is where you make it your own.
- Turn off the heat and fold in 1/4 cup chopped cilantro. Serve immediately over jasmine rice or rice noodles.