Author Notes
A few teeny shortcuts yield delicious curry in 20 minutes or so, but feels fancy enough for a weekend. Get to it!
More pictures and details at funnyloveblog.com —Lindsay Howerton-Hastings
Ingredients
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2 tablespoons
olive oil
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1 tablespoon
tomato paste
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2 tablespoons
yellow curry powder
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1 tablespoon
chili garlic paste
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1
can coconut milk
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2 teaspoons
fish sauce
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1 pound
shrimp, peeled, deveined, tails off
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1/4 cup
heavy cream
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lime wedges and cilantro leaves for serving
Directions
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Preheat a skillet to medium heat with the olive oil, tomato paste, curry powder, and chili garlic paste. Stir to combine for 2 minutes.
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When the spice mixture is fragrant, add the coconut milk and fish sauce and stir to combine. Let the curry simmer and bubble for 5-10 minutes until it has thickened and reduced by half.
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Add the shrimp in a single layer and let cook for 90 seconds. Add the cream to the skillet and stir just to combine, then turn the heat off. This should give the shrimp 2-3 minutes of cooking time, which is all they need.
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Taste the curry and add more salt or fish sauce to your preference.
Serve as desired with lime wedges and cilantro.
Enjoy!
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Serving Ideas: Over rice or noodles With bread or naan for dunking Over shredded cabbage for a low-carb option On small plates for an appetizer On toasted baguette as crostini
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