📝 About This Recipe
Transport your senses to the bustling night markets of Bangkok with this vibrant and soul-warming Red Curry Shrimp. This recipe elevates the classic dish by teaching you to craft a deeply aromatic wet paste from scratch, ensuring a complexity of flavor that store-bought jars simply cannot match. Succulent jumbo shrimp are poached in a velvety coconut milk broth, balanced with the pungent saltiness of fish sauce and the bright, citrusy lift of kaffir lime leaves.
🥗 Ingredients
The Red Curry Wet Paste
- 10-12 pieces Dried spur chilies (seeded and soaked in warm water for 20 minutes)
- 2 stalks Lemongrass (bottom third only, finely sliced)
- 1 inch knob Galangal (peeled and minced)
- 3 pieces Shallots (roughly chopped)
- 5 cloves Garlic (peeled)
- 2 teaspoons Coriander root (finely chopped (or stems if roots unavailable))
- 1 teaspoon Shrimp paste (Gapi) (toasted in foil for 2 minutes)
The Main Dish
- 1 pound Jumbo Shrimp (peeled and deveined, tail-on)
- 1/2 cup Coconut cream (the thick part from the top of the can)
- 1.5 cups Coconut milk (full fat for best results)
- 1/2 cup Bamboo shoots (sliced and blanched)
- 1 medium Red bell pepper (sliced into thin strips)
Seasoning and Aromatics
- 2 tablespoons Fish sauce (premium quality)
- 1 tablespoon Palm sugar (finely shaved)
- 4 pieces Kaffir lime leaves (torn to release oils)
- 1/2 cup Thai Basil (fresh leaves)
- 1 tablespoon Coconut oil
👨🍳 Instructions
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1
Prepare the wet paste by draining the soaked chilies. In a mortar and pestle (or small food processor), pound the chilies with a pinch of salt until a rough paste forms.
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2
Add the lemongrass, galangal, and coriander root to the paste. Continue pounding until the fibers are broken down and the mixture is smooth.
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3
Incorporate the shallots and garlic, pounding until the paste is uniform and deep red. Stir in the toasted shrimp paste at the very end.
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4
Heat a large wok or deep skillet over medium heat. Add the coconut cream (the thick part) and stir constantly for 3-5 minutes until it 'cracks' and the oil begins to separate from the solids.
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5
Add 3 tablespoons of your fresh red curry paste to the cracked coconut cream. Fry the paste in the oil for 2 minutes until it becomes highly fragrant and darkens slightly.
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6
Pour in the remaining coconut milk and bring to a gentle simmer. Do not let it reach a rolling boil, as this can cause the coconut milk to curdle.
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7
Add the palm sugar and fish sauce. Stir until the sugar is completely dissolved.
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8
Toss in the bamboo shoots, red bell pepper, and torn kaffir lime leaves. Simmer for 3 minutes until the vegetables are slightly softened.
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9
Gently add the shrimp to the bubbling liquid. Cook for 2-3 minutes, turning once, until they are opaque and curled into a 'C' shape.
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10
Taste the sauce. It should be a perfect harmony of salty, spicy, and slightly sweet. Adjust with more fish sauce or sugar if needed.
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11
Turn off the heat and immediately fold in the fresh Thai basil leaves. The residual heat will wilt them and release their anise-like aroma.
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12
Ladle the curry into warm bowls and serve immediately while the shrimp are at their peak of tenderness.
💡 Chef's Tips
If you cannot find galangal, use ginger with a squeeze of lime juice, though galangal is preferred for its piney notes. To avoid rubbery shrimp, remove the pan from the heat the moment they turn pink; they will continue to cook in the hot sauce. Always use full-fat coconut milk in a can; 'lite' versions lack the fat necessary to fry the curry paste properly. If the curry is too spicy, add an extra splash of coconut milk or a teaspoon more of palm sugar to mellow the heat. Make a double batch of the wet paste and freeze the extra in ice cube trays for a quick weeknight meal.
🍽️ Serving Suggestions
Serve alongside a steaming mound of Jasmine rice to soak up the luxurious sauce. A side of crisp cucumber salad (Ajat) provides a refreshing, vinegary contrast to the rich coconut broth. Pair with a chilled Off-dry Riesling or a crisp Thai lager to balance the spice. For an authentic touch, garnish with extra slivers of red chili and a drizzle of coconut cream. Offer a small bowl of 'Prik Nam Pla' (fish sauce with sliced chilies) on the side for those who want extra salt and heat.