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Red Curry Shrimp
Red Curry Shrimp
Red Curry Shrimp
Red Curry Shrimp
Red Curry Shrimp
Red Curry Shrimp
Red Curry Shrimp cover
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
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Red Curry Shrimp

Ingredients

0 allergens identified

Red Curry Shrimp

Instructions

Check out original post! 😊

Instructions

1
|
Warm up 1 1/2 Tablespoons of oil in a stockpot or dutch oven on medium heat.
2
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After adding the shrimp, cook for 3-4 minutes before transferring them to a plate.
3
|
Once the pot is hot, pour in the remaining oil and then add the diced onion, garlic, bell pepper and ginger. Cook for 4-5 minutes until the onions turn golden.
4
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Add the red curry paste and let it cook for a minute.
5
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Incorporate the chicken broth and coconut milk.
6
|
After heating for 4 minutes, toss in the shrimp and broccoli florets.
7
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Continue cooking until the broccoli becomes tender, which should take approximately 3-4 minutes.

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Tips & Tricks (5)

  • Bloom Your Curry Paste 🔥
    Toast the Thai red curry paste in oil for 1-2 minutes before adding liquid to unlock its deep flavors and reduce raw paste bitterness.
  • Prep Shrimp Perfectly ✨
    Devein and pat shrimp completely dry before cooking to ensure proper searing and prevent them from steaming rather than caramelizing.
  • Coconut Milk Technique 🥥
    Use the thick cream from the top of canned coconut milk first for richness, then add the thinner liquid gradually to achieve the perfect sauce consistency.
  • Ginger-Garlic Infusion 🧄
    Mince fresh ginger and garlic finely and add them right after blooming the curry paste to infuse maximum aromatic flavor into the entire dish.
  • Strategic Shrimp Timing ⏱️
    Add shrimp in the final 3-4 minutes of cooking to prevent them from becoming rubbery while allowing them to absorb the curry flavors.
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