4 scallions, chopped (whites and greens separated) or 1 medium shallot
2 Tablespoons Thai red curry paste (I used Mekhala brand.)
4 cloves garlic, minced
1 pound medium raw shrimp, peeled and deveined
½ teaspoon sea salt (plus more to taste)
13.5 ounces coconut milk* (from a can)
1 Tablespoon fish sauce (optional)
2 cups quick-cooking vegetables of choice, such as: julienned sweet bell pepper, shredded carrots, sliced mushrooms, sliced snow peas, fresh spinach, thinly sliced cabbage
Optional garnishes and flavor boosters: scallion green tops, chopped fresh cilantro, fresh lime juice, chopped salted peanuts or cashews, fresh bean sprouts, crunchy onions
Instructions
In a large skillet, heat oil over medium-high.
Add scallion whites and red curry paste and sauté until onion is tender, about 1-2 minutes.
Add garlic, shrimp, and season with salt and cook until garlic is fragrant, 1-2 minutes.
Add coconut milk and fish sauce. Stir to mix well. Add vegetables and toss to coat. Bring mixture to a simmer and cook for 2 to 3 minutes, or until shrimp is cooked through. Shrimp should no longer look translucent, but opaque.
Serve with rice, cauliflower rice, noodles, or spaghetti squash and top with desired garnishes.
Notes
You can use any size shrimp here. Just keep in mind that larger shrimp will take slightly longer to cook.
*I like to shake the can of coconut milk before opening. If you’re only using part of the can for a recipe and notice the fat has solidified at the top, you can warm up the milk gently in a saucepan and whisk together until the fat melts and emulsifies. Then measure what you need.
Recipe by Pamela Salzman at https://pamelasalzman.com/red-thai-coconut-curry-shrimp-recipe/