Thai Shrimp Curry with Coconut Milk (แกงเผ็ดกุ้งกับกะทิ - Kaeng Phet Kung Kab Kati)

Ingredients:

• 500g shrimp, peeled and deveined
• 400ml coconut milk
• 1 red bell pepper, sliced into strips
• 1 onion, sliced
• 2 garlic cloves, minced
• 1 piece of fresh ginger (about 2 cm), peeled and grated
• 2 tablespoons of red or yellow curry paste
• 1 tablespoon fish sauce (nuoc-mâm)
• 1 tablespoon palm sugar or brown sugar
• A handful of Thai basil leaves or fresh cilantro, chopped
• Juice of 1/2 lime
• Salt to taste
• Vegetable oil for cooking

Spices and Seasonings:

• Red or Yellow Curry Paste: This paste is made from a variety of spices like red chili, turmeric, coriander, and cumin. Red curry paste is spicier and often contains dried chili, while yellow curry paste is milder with a stronger note of turmeric and ginger. Translation in Thai: พาสต้าแกงแดงหรือแกงเหลือง (Pasta Gaeng Daeng Rue Gaeng Leuang)

• Fish Sauce (Nuoc-Mâm): A staple in Thai cooking, fish sauce adds a rich umami and salty flavor to the dish. It is often used in Thai curries and soups. Translation in Thai: น้ำปลาหรือซอสปลา (Nam Pla Rue Sos Pla)

• Palm Sugar: Palm sugar is an unrefined sugar commonly used in Thai and Asian cuisine for its natural sweetness. It is slightly caramelized and adds richness to the curry. Translation in Thai: น้ำตาลมะพร้าว (Nam Tan Maprao)

• Thai Basil: Thai basil is an aromatic herb with a slightly spicy, aniseed flavor. It is commonly used in Thai curries and stir-fries to add freshness. Translation in Thai: โหระพามะลิ (Horapha Mali)

• Lime: Lime is a source of acidity and freshness in the curry. It balances the flavors and adds a pleasant zing to the dish. Translation in Thai: มะนาว (Manao)

Instructions:

1. Prepare the ingredients:

   • Peel and devein the shrimp.
   • Slice the red bell pepper into strips.
   • Slice the onion and garlic.
   • Grate the fresh ginger.
   • Chop the Thai basil or cilantro.

2. Cooking the base:

   • In a large pan or wok, heat a bit of vegetable oil over medium heat. Add the onion, garlic, and grated ginger. Sauté for a few minutes until the onion becomes translucent and the aromas are released.

3. Add the curry paste:

   • Add the curry paste (red or yellow) to the pan and stir-fry with the onion, garlic, and ginger for about 1 minute. Mix well to coat the ingredients with the curry paste.

4. Add the coconut milk:

   • Pour the coconut milk into the pan and mix well with the curry paste. Let it simmer for a few minutes until the sauce thickens slightly.

5. Add the bell pepper:

   • Add the sliced red bell pepper and simmer for about 5 minutes until it starts to soften.

6. Cook the shrimp:

   • Add the peeled shrimp to the pan. Stir to coat the shrimp well with the sauce. Simmer for 3 to 4 minutes or until the shrimp turns pink and is cooked through.

7. Season the curry:

   • Season with fish sauce, palm sugar (or brown sugar), and lime juice. Taste and adjust the seasoning according to your preference. Add salt if necessary.

8. Finish and garnish:

   • Just before serving, garnish the curry with chopped Thai basil or cilantro.

9. Serve:

   • Serve hot with steamed Thai rice or rice noodles. Enjoy this creamy and aromatic Thai dish.

Tips for a Perfect Thai Shrimp Curry:

• Choosing Shrimp: Use fresh or frozen high-quality shrimp. If possible, buy local shrimp for an even better flavor.
• Balancing the Flavors: Thai curries have a subtle balance of sweet, salty, sour, and spicy flavors. Don’t hesitate to adjust the quantities of fish sauce, palm sugar, and lime juice to suit your taste.
• Customizing the Curry Paste: If you like more heat, you can add extra red curry paste or even fresh chilies for an extra kick.

Conclusion:

This Thai Shrimp Curry with Coconut Milk is an easy and delicious recipe to explore the exotic flavors of Thai cuisine. The creaminess of the coconut milk blends perfectly with the spices and fresh herbs, creating a dish that will delight your taste buds. Perfect for a quick meal, it will bring an explosion of flavors to your table.