Shrimp Curry with Coconut Milk
An exotic and creamy curry, combining the sweetness of coconut milk with the spiciness of red curry paste and the freshness of shrimp. Quick to prepare, this dish transports you to Asia in minutes. Perfect for a spicy and flavorful dinner, it will delight all palates with its perfect balance of flavors. An easy recipe that guarantees success.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Heat the oil in a large pan or wok over medium heat. Add the sliced onion and sweat for 3-4 minutes until tender and translucent. Add the garlic and ginger, sauté for 1 more minute until fragrant.
- 2
Add the red curry paste and let it sizzle, mixing with the aromatics for 1-2 minutes, until very fragrant and the oil begins to separate slightly.
- 3
Pour in the coconut milk, stirring vigorously to incorporate. Add the cherry tomatoes, fish sauce (or soy sauce) and sugar if used. Bring to a simmer, then reduce heat and let it simmer gently for 5 minutes to allow flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning.
- 4
Increase the heat slightly. Add the raw peeled shrimp to the hot sauce. Cook for only 2-3 minutes, turning halfway, until they turn pink, opaque and curl. Remove from heat immediately.
- 5
Off the heat, stir in the fresh lime juice. Stir gently.
- 6
Divide the curry into deep bowls. Sprinkle with chopped fresh cilantro and red chili slices if used. Serve with lime wedges and Thai or basmati rice.
- Curry paste: Choose a quality paste. It is the base of the flavor.
- Coconut milk: Do not boil it vigorously to avoid it splitting (separation of water and cream).
- Shrimp: If frozen, thaw them in the refrigerator and pat dry thoroughly before cooking.
- Balance: Adding a little sugar and acidity (lime) is essential to balance the salty, spicy and fatty flavors of the curry.
- Serving: Serve with fragrant white rice (jasmine or basmati) and possibly naan or roti. Wine pairing: Gewurztraminer or Riesling.
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