Red Curry Shrimp Bowl Recipe

Prepare shrimp

Pat shrimp dry with paper towels and season lightly with 1/4 tsp salt and 1/8 tsp pepper. If tails are on, decide whether to keep them for presentation.

Make batter

In a medium bowl whisk together 3 tbs flour, 2 tbs cornstarch, 1/2 tsp baking powder, and 3/4 tsp fine salt and 1/4 tsp pepper. In a separate small bowl beat the egg and then whisk in the cold sparkling water. Combine wet into dry and mix briefly — a few lumps are fine; do not overmix. Keep batter cold in the fridge until frying for best crispness.

Heat oil

Pour neutral oil into a deep pot or Dutch oven to about 2–3 inches deep (approximately 4 cups). Heat oil to 350°F (175°C). Use a thermometer if available.

Fry shrimp

Working in small batches (3–5 shrimp), dunk each shrimp into the batter to coat, letting excess drip off, then carefully lower into hot oil. Fry until golden and crisp, about 2–3 minutes depending on size. Remove with a slotted spoon to a wire rack or paper towel-lined tray. Keep warm in a low oven (200°F / 95°C) while frying remaining shrimp.

In a small saucepan over medium heat add 1 tbs neutral oil (can use a small amount of oil from pan or 1 tsp sesame oil if preferred) and sauté 2 tbs red curry paste for 30–45 seconds until fragrant. Add 1 cup coconut milk, whisk to combine, bring to a gentle simmer. Reduce heat to low and stir in 1 tbs fish sauce, 1 tsp light brown sugar, and 1 tbs lime juice. Simmer gently for 3–4 minutes to thicken slightly and balance flavors. Taste and adjust: add more fish sauce for saltiness, sugar for sweetness, or lime for brightness. Keep warm.

Combine 1/2 cup finely diced cucumber, 1 tsp chopped fresh red chili or 1 tsp sambal oelek, 1 tsp rice vinegar, 1/2 tsp light soy sauce, 1/4 tsp sugar, and 1/8 tsp salt in a small bowl. Stir and let sit for 5–10 minutes to allow flavors to meld. Taste and adjust heat/salt/sweetness as desired.

Julienne carrot to measure 1 cup. Thinly slice or ribbon 1/2 cup cucumber for textural garnish. Thinly slice scallions, keeping whites separate from greens for finishing. Toast shredded coconut in a dry skillet over medium heat, stirring constantly, until golden brown and aromatic, about 2–4 minutes. Remove to cool.

Toss carrot and cucumber ribbons with 1 tsp sesame oil and a pinch of salt to season lightly. Reserve scallion whites to sprinkle into bowls while reserving greens for garnish.

Divide warm steamed jasmine rice between 4 bowls (about 3/4 cup rice per bowl if making 4 servings; recipe given makes 3 cups total — adjust number of bowls to servings).

Spoon 2–3 tbs of the warm red curry sauce over the rice in each bowl to flavor the base.

Arrange a portion of battered fried shrimp atop the rice (about 4–5 shrimp per bowl for 1 lb total divided into 4 bowls).

Add small piles of julienned carrot, cucumber ribbons, and a spoonful (about 1 tbs) of cucumber sambal to each bowl.

Scatter toasted coconut, cilantro leaves, sliced scallion greens, and reserved scallion whites over each bowl. Serve with lime wedges on the side for squeezing and extra red curry sauce on the side if desired.