This shrimp recipe came about by accident. For Christmas I asked for a couple of cookbooks I’d had my eye on but didn’t buy for myself. Frank got them for me and, by mistake, added a third, Melissa Clark’s Dinner, Changing the Game. It turns out to be a perfect cookbook for these times—everything is easy, most dishes take 30 minutes or less and are not a big clean up. This one caught my eye right away. Serves 2-3:
Thai Red Curry Shrimp
- 2 tablespoons Thai red curry paste
- 1 13 ½ ounce can unsweetened coconut milk
- ¼ cup chopped fresh basil leaves, plus more for serving (Thai basil if you can find it)
- ¼ cup julienned daikon radish
- 1 tablespoon fish sauce
- 2 tablespoons light brown sugar
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 1 small onion, peeled and sliced into ½ moons
- 1 bell pepper thinly sliced
- ¾ cup sliced fresh shiitake or other mushrooms
- 1 pound large shrimp, peeled and deveined
- Cooked jasmine rice for serving
- Lime wedges for serving
In a medium pot over medium heat, whisk together the curry paste and coconut milk. Bring to a simmer and cook, whisking until smooth, about 5 minutes. Add the basil, daikon, fish sauce, brown sugar and 2 tablespoons water. Stir until the sugar has dissolved. Simmer until thickened, 5-10 minutes.
While the curry sauce is cooking, heat a 12″ skillet over medium-high heat. Once it’s hot, add the oil and heat until it’s shimmering. Add the garlic, onion, bell pepper, and mushrooms and cook until they are starting to soften, about 3 minutes. Add the shrimp and cook until they are pink and cooked through, about 2 minutes. Pour the curry sauce into the pan and cook until it’s heated through. Serve over rice, garnish with basil, and enjoy!
This was so good that I couldn’t wait for the next day to have the shrimp leftovers for lunch!
We didn’t have any daikon so I left it out, but next time I might toss in some bamboo shoots for texture. I added some green beans for contrast and so we didn’t need an extra veg.
There’s supposed to be a huge difference in the taste of coconut milk. I used a can of Chaokoh and really liked the taste and texture, but will check out Aroy-D the next time I’m at the Asian market. The only time I’ve used low-fat coconut milk the dish was a disaster, so use at your own risk.
The mushrooms were almost undetectable in the finished dish, but they were white button; maybe shiitakes would have more flavor. Next batch — and there will be a next batch! — I’ll go for the shitakes.