Red Curry Shrimp "rundown" Recipe

Prepare aromatics

Heat a large skillet or shallow saucepan over medium heat. Add the vegetable or coconut oil. When hot, add the finely chopped shallot and sauté 3–4 minutes until softened and translucent.

Bloom curry paste

Push the shallot to the side, add the red curry paste and grated ginger to the pan. Cook, stirring, 1–2 minutes until fragrant and oil begins to separate from the paste. Add minced garlic and sliced chilies (if using) and cook 30 seconds more.

Add coconut milk

Pour in 2 cups of the coconut milk and stir to combine, scraping up any browned bits. Bring to a gentle simmer.

Add the chopped tomatoes and sliced red bell pepper to the simmering coconut-curry mixture. Simmer gently, uncovered, 8–10 minutes, stirring occasionally, until tomatoes break down and the sauce thickens slightly.

Stir in the remaining 1 cup coconut milk and sliced scallions. Continue to simmer 3–4 minutes so flavors meld and liquid reduces to a rich, saucy consistency typical of a 'rundown'.

If using salted dried fish or salted cod for depth, tear or flake it into bite-sized pieces and add to the sauce now. Simmer 4–5 minutes to rehydrate and infuse the sauce, tasting for salt.

Add the peeled and deveined shrimp in a single layer. Simmer gently 3–5 minutes, stirring once, until shrimp are opaque and just cooked through (internal temp ~120–130°F / 49–54°C). Do not overcook.

Stir in fish sauce, brown sugar, lime juice, salt and freshly ground black pepper. Taste and adjust seasoning — more fish sauce for saltiness, sugar to balance heat/acidity, or lime for brightness.

If sauce is too thin, increase heat briefly and reduce until it lightly coats the back of a spoon. If too thick, stir in up to 2 tbs water or coconut milk.

Remove from heat and fold in chopped cilantro (reserve a little for garnish).

Spoon steamed jasmine rice into shallow bowls or plates. Ladle the red curry shrimp 'rundown' over the rice, making sure to include both shrimp and plenty of saucy coconut-tomato mixture.

Garnish with remaining cilantro and serve with lime wedges and toasted cassava or crusty bread for sopping up the sauce.