Shrimp in Yellow Curry
seafood | YIELD 4 servings | TIME 35 Minutes
Authentic Thai curry is a combination of herbs and spices balanced together in perfect harmony. This version is a little bit simpler, a shortcut for a busy weeknight dinner, that will still impress everyone at the table. Serve it with sticky or wild rice and I guaranty your guests/family will be delighted.
INGREDIENTS
2 tablespoons coconut oil, ghee or vegetable oil
1 cup minced onion
1 tablespoon minced garlic
1 tablespoon minced ginger
1 teaspoon chili flakes, or crushed red pepper flakes (to taste)
1- 1.5 tablespoon curry powder
1.5 cup of canned coconut milk
1 ½ to 2 pounds medium-to-large shrimp, peeled
Salt and freshly ground black pepper
1 tablespoons fish sauce (optional)
½ cup raw cashews (optional)
¼ cup shredded dried unsweetened coconut (optional)
¼ cup minced cilantro or mint leaves
Step 1
Season shrimp with salt and pepper.
*If using cashews, heat oven to 375 degrees. Put cashews on a baking sheet and roast until lightly browned about 8 min (keep an eye as they burn easily). Remove and set aside to cool. Spread the shredded coconut on the baking sheet and toast until lightly browned about 5 min, then let it cool down. Grind coconut with 1/4 cup of cashews in a spice mill or small food processor to make it a rough powder. Reserve other 1/4 cup of cashews for garnish.
Step 2
Place the oil in a wide heavy bottom pot or deep skillet and turn the heat to medium. Add the onion, garlic, ginger, and chilly flakes and cook, stirring frequently, until the vegetables are tender and the mixture pasty. Add the curry powder and cook, stirring, another minute or two.
Step 3
Add the coconut milk and raise the heat to medium-high.
*Add coconut and cashew powder if using.
Cook, stirring occasionally until the mixture has thickened slightly. Add the shrimp, a few pinches of salt and a little black pepper and cook, stirring frequently, until the shrimp release their liquid and turn pink.
Step 4
*Add half the fish souse, stir, then taste and add the rest if necessary.
Transfer to a serving bowl and sprinkle with reserved cashews. Garnish with cilantro or mint springs if using and serve with rice.
