Coconut Curry Shrimp

Foundations Referenced

• → Curry Spice Blend

Ingredients

• 1 lb large shrimp, peeled and deveined
• Salt
• 1 tbsp coconut oil or neutral oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry spice blend (→ foundation) or Thai red curry paste
• 1 can (14 oz) coconut milk
• 1 cup cherry tomatoes, halved
• 1 tbsp fish sauce
• 1 tsp sugar
• Juice of 1 lime
• Fresh cilantro and basil
• Steamed jasmine rice

Method

1. Aromatics: Heat oil over medium. Cook onion 4 min. Add garlic and ginger, 1 min. Add curry spice blend, stir 1 min (blooming).
2. Sauce: Add coconut milk and tomatoes. Simmer 8 min until slightly thickened. Add fish sauce and sugar.
3. Shrimp: Add shrimp to the simmering sauce. Cook 3–4 min until pink and curled. Do not overcook.
4. Finish: Squeeze lime juice over. Garnish with cilantro and basil.
5. Serve over jasmine rice.

What You're Practicing

• Blooming spices in fat — the same technique across Indian, Thai, and Mexican cooking
• Coconut milk as a sauce base: the fat carries spice flavor, the liquid creates body
• Adding delicate protein (shrimp) at the end so it doesn't overcook in the simmering sauce
• Fish sauce as an umami booster (a little goes a long way)