Velvety Chu Chee Shrimp in Red Curry Coconut Sauce
Plump, perfectly cooked shrimp bathed in a thick, luscious red curry sauce enriched with coconut cream and brightened with ribbons of kaffir lime leaf. This elegant Thai dish walks the line between rich and refreshing, delivering waves of creamy heat that cling to each piece of succulent shrimp.
Ingredients
- 1 lb large shrimp (16-20 count), peeled and deveined, tails on
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 3 tablespoons red curry paste
- 2 tablespoons fish sauce
+ 6 more ingredients
Instructions
Open the chilled coconut milk and scoop out the thick cream from the top into a bowl -- you should get about 1/2 cup. Reserve the remaining thin coconut milk separately.
Heat the oil in a wok or wide pan over medium-high heat. Add the coconut cream and cook, stirring, for 3-4 minutes until it splits and oil beads appear on the surface.
Add the red curry paste and fry in the split coconut cream for 2 minutes until deeply fragrant and the oil turns orange-red.
Pour in about half of the reserved thin coconut milk and stir to create a smooth sauce. Add the whole kaffir lime leaves.
Season with fish sauce and palm sugar, stirring until dissolved. The sauce should be creamy, slightly thick, and intensely flavored.
Add the shrimp in a single layer and cook for 2-3 minutes per side until they curl and turn pink. Do not overcook.
Scatter the shredded kaffir lime leaves and sliced red chilies over the top. If the sauce is too thick, add a splash more coconut milk.
Remove from heat and fold in the Thai basil leaves.
Serve immediately over jasmine rice, spooning plenty of the sauce over each portion.
Nutrition Estimate
Per serving • Estimated by Blinner AI