Fire – Roasted Salsa Red Curry Shrimp " Rundown " Recipe

Preheat and prepare

Preheat your broiler to high (or heat a grill to high). Line a rimmed baking sheet with foil and drizzle with 1 tablespoon olive oil to prevent sticking.

Roast vegetables

Halve the roma tomatoes and core the red bell pepper. Place tomatoes, red bell pepper, jalapeño, red onion quarters, and whole garlic cloves (unpeeled) on the prepared sheet. Brush or toss lightly with 1 tablespoon olive oil and spread in a single layer. Broil 8–12 minutes, turning once, until skins are blackened and blistered (bell pepper may char more). If using a grill, roast directly on grates until blistered.

Steam and peel

Transfer hot vegetables to a bowl and cover with plastic wrap or a lid for 10 minutes to steam — this loosens skins. Peel the garlic and remove tomato and pepper skins (leave a little for smoky flavor). Seed the jalapeño if you want less heat.

Blend salsa

Roughly chop the roasted vegetables and place in a food processor or blender with chopped cilantro (reserve some for garnish), lime juice (2 tbs), 1.5 tsp kosher salt, and 1/2 tsp black pepper. Pulse until you reach a slightly chunky salsa consistency. Taste and adjust salt/lime. Set aside 2 cups of this roasted salsa for the curry; any extra keeps refrigerated up to 3 days.

Warm aromatics

Heat a large, heavy skillet or sauté pan over medium heat. Add 2 tbs unsalted butter and 1 tbs coconut or neutral oil. When foaming subsides, add 1 cup finely chopped yellow onion and cook 5–7 minutes until translucent and beginning to brown at edges.

Build flavor

Add grated ginger (1 tbs) and 3 cloves minced garlic. Cook 1 minute until fragrant. Stir in 2 tbs Thai red curry paste, 1 tsp ground cumin, 1 tsp smoked paprika, and 1 tbs tomato paste. Cook 1–2 minutes, stirring constantly, to bloom the spices and reduce raw tomato paste taste.

Add roasted salsa & liquids

Stir in the reserved 2 cups roasted salsa until combined. Pour in 2 cups full-fat coconut milk and mix thoroughly. Bring mixture to a gentle simmer over medium-low heat.

Season and reduce

Add 1 tbs fish sauce, 1 tsp brown sugar, 1 tbs lime juice, 1 tsp salt, and 1/2 tsp cracked black pepper. Simmer gently 8–12 minutes, stirring occasionally, until sauce thickens slightly into a rich, glossy rundown-like curry. Taste and adjust seasoning (more fish sauce for umami, more lime for brightness, or salt). Keep sauce warm on low while you cook the shrimp.

Prep shrimp

Pat 1 lb peeled and deveined large shrimp dry with paper towels. Season evenly with 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/2 tsp smoked paprika. Let rest 5 minutes to absorb seasoning.

Sear shrimp

Heat a separate large skillet over medium-high heat. Add 1 tbs vegetable oil and heat until shimmering. Add shrimp in a single layer (work in two batches if needed). Sear 1.5–2 minutes per side until pink and just cooked through (internal temperature ~120–125°F for best texture). Remove shrimp to a plate; they will finish in the sauce briefly.

Combine shrimp with curry

Return the pan with the curry-rundown to medium heat. Add the seared shrimp and any accumulated juices to the sauce. Stir gently to coat and simmer 1–2 minutes until shrimp are heated through and have taken on the curry flavors. Do not overcook.

Finish and garnish

Turn off heat. Stir in 1/4 cup chopped cilantro and thinly sliced scallions if using. Taste and adjust with additional lime juice or salt. Serve the Fire — Roasted Salsa Red Curry Shrimp hot, with lime wedges on the side.

Spoon steamed jasmine or coconut rice into shallow bowls, ladle the roasted-salsa red curry shrimp over the rice, and garnish with extra cilantro and scallions. Alternatively, serve with toasted baguette slices for dipping into the rich rundown-style curry.