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Thai Curry with Shrimp

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Ingredients

Warning0 allergens identified

Thai Curry with Shrimp

1 shallot

1 clove garlic

1 thumb-sized piece frozen ginger

1 red bell pepper

2 teaspoons cornstarch

1 tsp fish sauce

1 tbsp soy sauce

2 teaspoons canola oil

1 tsp brown sugar/white sugar

1 tsp red curry paste

¾ cup coconut milk

9 ounces king prawns or black tiger prawns(deveined and peeled)

salt and pepper(to taste)

½ tsp cornstarch(only if shrimp are prepared in an air fryer)

½ tsp red curry paste(only if shrimp are cooked in an air fryer)

1 tsp canola oil(only if shrimp are prepared in an air fryer)

1 ¾ ounces spinach leaves

½ lime(juiced)

1 cup jasmine rice(cooked; to serve)

fresh cilantro(optional; for serving)

Instructions

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Instructions

Peel and finely dice the shallots and garlic, grate the frozen ginger root on a fine grater until you have about 1 tablespoon of fine ginger puree.

Wash the bell pepper, remove the core and seeds, and cut into very thin strips. Mix the cornstarch with the fish sauce and soy sauce in a small bowl.

Add oil to the pan and sauté the bell pepper strips over medium-high heat for about 5 minutes, until they are nicely softened and have developed a light roasted aroma. Add the shallots and garlic and sauté for another minute over medium-high heat.

After one minute, or as soon as the shallots are translucent, add the sugar, chili paste, and ginger and sauté for about one minute, stirring constantly. Then deglaze the pan with coconut milk. Reduce the heat slightly and add the cornstarch mixture.

Reduce the heat and let the sauce simmer gently until thickened. Meanwhile, rinse the shrimp under cold water and pat dry with a kitchen towel.

Either add the shrimp to the pan and simmer in the sauce for about 5 minutes, or marinate the shrimp with ½ teaspoon cornstarch, ½ teaspoon chili paste, 1 teaspoon rapeseed oil and some salt and pepper, and cook in a preheated air fryer at 200°C for 4 minutes.

Meanwhile, wash the spinach and roughly chop it. Stir the spinach into the curry until the leaves have wilted, then season with salt, pepper, and lime juice. If using an air fryer, stir the shrimp into the sauce and serve with rice.

Nutrition

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Tips & Tricks (5)

Bloom Your Curry Paste 🌶️
Fry the red curry paste in oil for 1-2 minutes before adding coconut milk to release its complex flavors and eliminate any raw taste, creating a deeper, more authentic sauce.
Don't Overcook the Prawns ⏱️
Add king prawns in the final 3-4 minutes of cooking; they turn rubbery when overcooked, so remove them as soon as they turn opaque and pink for tender, succulent results.
Balance Your Flavors Strategically 🎯
Layer your seasoning: fish sauce adds umami depth, soy sauce adds saltiness, lime juice adds brightness, and brown sugar balances heat—taste and adjust each element separately for a harmonious curry.
Toast Jasmine Rice Properly 🍚
Rinse jasmine rice thoroughly, then toast it dry in the pot for 2 minutes before adding water to enhance its nutty aroma and prevent stickiness, making it the perfect curry companion.
Add Spinach at the Very End 🥬
Stir in fresh spinach leaves just before serving so they wilt gently from residual heat while retaining their vibrant color, nutrients, and fresh texture rather than becoming soft and dull.