Thai Curry with Shrimps

Peel and finely dice the shallots and garlic. Finely grate the frozen ginger until you have about 1 tablespoon of grated ginger.

Wash the bell pepper, remove the core, then cut it into very thin strips. In a small bowl, whisk together the cornstarch, fish sauce, and soy sauce until smooth.

Heat the oil in a large skillet over medium-high heat. Add the bell pepper and cook for about 5 minutes, stirring occasionally, until softened and lightly browned. Add the shallots and garlic and cook for 1 minute, until the shallots are translucent.

Stir in the sugar, chili paste, and grated ginger, and cook for 1 minute, stirring constantly, until fragrant. Pour in the coconut milk, reduce the heat to medium, and stir in the cornstarch mixture. Bring the sauce to a gentle simmer and cook until it has thickened slightly.

Meanwhile, rinse the shrimp under cold water and pat them dry with paper towels.

Stovetop method: Add the shrimp to the sauce and gently simmer for about 5 minutes, or until they are pink and cooked through.

Air fryer method: Toss the shrimp with ½ teaspoon cornstarch, ½ teaspoon chili paste, 1 teaspoon rapeseed oil, and a pinch of salt and pepper. Cook in a preheated 400°F (200°C) air fryer for 4 minutes, or until cooked through.

Meanwhile, wash and roughly chop the spinach. Stir it into the curry and cook until wilted. Season the curry with salt, pepper, and lime juice. If using the air fryer method, stir the cooked shrimp into the curry just before serving. Serve with steamed jasmine rice and fresh cilantro.