Thai Coconut Curry Shrimp
For the shrimp
2 pounds of shrimp (shelled and deveined)
Zest from 1 lime (reserve the juice)
Onion (1) peeled and chopped
Red bell pepper (1) seeded and chopped
Jalapeno pepper (1) seeded and chopped
2 tablespoons of The Spice Apothecary's What's your Curry powder
1/2 teaspoon each of kosher salt and ground black pepper
For the sauce
1 can of unsweetened coconut milk (13.5 ounces)
2 tablespoons of brown sugar
1/2 tablespoon of fish sauce
Juice of 1 lime
Toasted shredded coconut
Thinly sliced jalapenos
Chopped fresh basil
Chopped fresh cilantro
Place shrimp in a large bowl and sprinkle with 1 tablespoon of the zest of
1 lime (reserving the juice). Toss the shrimp to coat and set aside.
Add 2 tablespoons of olive oil in a pan over medium heat. When hot add in the shrimp in batches to avoid overcrowding them. Cook for 2 minutes then flip and cook 1-2 minutes more. Remove from the pan and repeat with any remaining shrimp. They will finish cooking later in the sauce.
Add in another tablespoon of oil to the pan, then add the onion, the red bell pepper, jalapeno pepper & 2 tablespoons of The Spice Apothecary's What's your Curry seasoning and 1/2 teaspoon each of kosher salt and ground black pepper.
Cook for 6-8 minutes stirring occasionally until the veggies start to soften and the curry powder is slightly toasted. In a bowl whisk together 1 can of unsweetened coconut milk (13.5 ounces), 2 tablespoons of brown sugar, 1/2 tablespoon of fish sauce and the juice from 1 lime. Add to the veggies.
Bring to a light boil and then reduce the heat and simmer for 10-12 minutes to allow the flavors to meld.
Whisk together 1 tablespoon of cornstarch with 1 tablespoon of water and stir into the curry a bit at a time until the sauce reaches your desired thickness.
Add in the shrimp and allow to cook for 4-6 minutes or until they are opaque and firm.
Sprinkle with some fresh chopped basil and cilantro and remove from the heat Serve over white rice with our suggested toppings.