Red Curry With Shrimp Ls Recipe

Prepare aromatics

If using whole garlic, shallot, lemongrass and galangal/ginger, finely mince or smash them. If using store-bought red curry paste, measure 3 tbs and skip mincing. Remove stems from kaffir lime leaves and stack-crease them to release oils.

In a mortar and pestle or small food processor, pound or pulse the garlic, shallot, minced lemongrass and galangal together with a pinch of salt until a coarse paste forms. Stir the freshly made paste into the measured red curry paste (if using both) to boost flavor.

Cook the paste

Heat 1 tablespoon vegetable oil in a wide skillet or wok over medium heat. Add the curry paste/aromatic mixture and sauté for 1–2 minutes until fragrant and the oil releases red color. Be careful not to burn.

Add coconut milk and simmer

Pour in about half the coconut milk (7 oz), stirring to combine with the paste. Bring to a gentle simmer, scraping the pan to incorporate browned bits. Once simmering, add the remaining coconut milk and the stock. Stir to combine.

Season and balance

Add fish sauce (2 tbs) and palm sugar (1 tsp). Stir, then taste and adjust: add more fish sauce for saltiness, sugar for sweetness, or a squeeze of lime for acidity. Add the kaffir lime leaves whole at this stage.

Simmer vegetables

Add the firmer vegetables first: eggplant (or zucchini) and bamboo shoots. Simmer 4–6 minutes until the eggplant begins to soften. Add red bell pepper strips and snow peas/green beans and simmer another 2–3 minutes so they stay bright and slightly crisp.

Cook shrimp

Push vegetables to the side and add shrimp into the simmering curry. Cook 2–4 minutes, stirring gently, until shrimp are opaque, pink, and just cooked through (internal temp ~120–130°F for medium shrimp). Avoid overcooking.

Finish with herbs and lime

Turn off the heat. Remove and discard kaffir lime leaves. Stir in fresh basil leaves and chopped cilantro if using, and squeeze the juice of 1 lime. Taste and adjust seasoning (fish sauce, sugar, or lime) as needed.

Serve the red curry hot over steamed jasmine rice (about 3 cups cooked for 4 servings). Garnish with toasted sesame seeds or chopped peanuts and extra basil leaves. Offer lime wedges on the side.

Estimated plating: divide rice among 4 bowls and ladle curry (shrimp and vegetables with broth) over rice. Serve immediately.