Red Curry Shrimp " Rundown " Recipe

Prep aromatics

Peel and mince the garlic, grate the ginger, finely chop the shallot and mince the white part of the lemongrass. Measure out red curry paste, fish sauce, brown sugar and lime juice so they are ready.

In a small bowl combine fish sauce, brown sugar and lime juice; stir until sugar dissolves. Set aside.

Bloom curry paste

Heat a large skillet or shallow Dutch oven over medium heat. Add the neutral oil and when shimmering add the red curry paste. Cook, stirring constantly, for 1–2 minutes until fragrant and slightly darker — this blooms the spices.

Add the minced garlic, grated ginger, chopped shallot and minced lemongrass to the pan. Sauté 2–3 minutes until aromatics are soft and glossy but not browned, scraping up any paste from the pan.

Pour in 1 cup of the coconut milk and the cup of stock. Stir to combine and bring to a gentle simmer, scraping down the pan so curry paste dissolves into the liquid.

Add the sweet potato cubes, cover partially, and simmer for 8–10 minutes until sweet potato is just tender when pierced with a fork.

Stir in the remaining 1 cup coconut milk and the fish sauce–lime mixture prepared earlier. Taste and adjust seasoning with additional fish sauce or a pinch of salt as needed. If you want more heat, add thinly sliced chili now.

Increase heat to medium-high. Add the sliced red bell pepper and cook 2 minutes just to warm and slightly soften.

Add the shrimp in a single layer and simmer gently for 3–4 minutes, stirring once, until shrimp are opaque, pink and just cooked through. Do not overcook — shrimp should be firm but tender.

Stir in the spinach or baby kale and half of the sliced scallions; cook 1 minute until greens wilt.

Remove pan from heat and fold in the torn basil and chopped cilantro. Let the residual heat soften the herbs and marry the flavors for a minute.

Taste and correct final seasoning with lime juice, fish sauce, salt or pepper as desired. If the curry is too thick, thin with up to 1/4 cup water or stock; if too thin, simmer 1–2 minutes to reduce slightly.

Spoon the rundown-style red curry shrimp into a wide shallow bowl. Garnish with remaining scallions, toasted coconut flakes and extra sliced chili if using. Serve with lime wedges on the side.

Traditionally served with steamed jasmine rice or crusty bread to soak up the rich coconut curry; portion about 1/2 to 1 cup cooked rice per serving.