Shrimp Curry Recipe

Prepare shrimp and vegetables

Pat shrimp dry with paper towels and set aside. Thinly slice red and green bell peppers, zucchini into half-moons, trim and halve green beans, thinly slice napa cabbage, thinly slice shallot, mince garlic and ginger, and tear basil leaves.

Heat a large wide skillet or wok over medium heat. Add 1 tablespoon oil and swirl to coat. Add the sliced shallot and sauté 1–2 minutes until softened and translucent.

Add the minced garlic and ginger and cook 30 seconds until fragrant, taking care not to burn.

Add 3 tablespoons green curry paste to the pan. Fry the paste with the aromatics 1–2 minutes, stirring constantly, until it becomes fragrant and begins to separate slightly in the oil.

Slowly pour in 1 cup of the coconut milk, stirring to combine with the paste into a smooth sauce. Cook 1–2 minutes to let flavors meld.

Add the remaining 1 cup coconut milk and 1 cup broth. Stir to combine, bring to a gentle simmer.

Stir in fish sauce (2 tbs) and brown sugar (1 tsp). Taste and adjust seasoning — add up to 1/2 teaspoon salt if needed. Simmer the sauce 2–3 minutes.

Add the green beans and simmer 3 minutes, then add red and green bell peppers and zucchini and simmer 2–3 minutes more until vegetables are just tender-crisp.

Add the napa cabbage and simmer 1–2 minutes until it wilts but still retains some texture.

Slide the shrimp into the simmering curry in a single layer. Cook 2–4 minutes, stirring gently, until shrimp are opaque and just cooked through (internal color should be pink and firm). Do not overcook.

Turn off heat. Stir in lime juice (1 tbs) and torn basil leaves (3 tbs). If using fresh chili or cilantro, add now.

Taste and adjust: more fish sauce for saltiness, more lime for brightness, or a pinch more sugar if needed.

Ladle shrimp curry into bowls over steamed jasmine rice or serve alongside rice noodles. Garnish with additional basil, cilantro, sliced chili and lime wedges.

Serve immediately while hot.