Singapore Shrimp Curry

Name: Singapore Shrimp Curry
Cuisine: Asian, Thai
Ingredients: 1 cup coconut milk; 1/2 cup unsalted, roasted macadamia nuts; 3 stalks lemon grass, trimmed to the lower 5 to 6 inches, dry outer layers discarded, roughly chopped; 1 2-inch piece fresh ginger, peeled and cut into 3 pieces; 1 tablespoon ground turmeric; 1 teaspoon packed light brown sugar; 1 1/2 pounds extra-large shrimp, peeled, deveined, tails removed and reserved, patted dry; Kosher salt and ground white pepper; 2 tablespoons coconut oil (preferably unrefined), divided; 2 Fresno chilies, stemmed, halved, seeded and sliced into thin half rings; 2 teaspoons grated lime zest, plus 2 tablespoons lime juice; Coconut rice, to serve

5 steps

Tip: Don’t fully cook the shrimp when searing them in the skillet. They'll finish cooking when they're returned to the sauce.

Updated at: Thu, 17 Aug 2023 02:44:58 GMT

Ingredients

4 servings

1 cupcoconut milk

½ cupsted macadamia nuts

unsalted, roa

3 stalkslemon grass

trimmed to the lower 5 to 6 inches, dry outer layers discarded, roughly chopped

1 x 2 inchfresh ginger

piece, peeled and cut into 3 pieces

1 tablespoonground turmeric

1 teaspoonlight brown sugar

packed

1.5 poundsshrimp

extra-large, peeled, deveined, tails removed and reserved, patted dry

kosher salt

ground white pepper

2 tablespoonscoconut oil

preferably unrefined, divided

2Fresno chilies

stemmed, halved, seeded and sliced into thin half rings

2 teaspoonslime zest

grated

2 tablespoonslime juice

coconut rice

to serve

Instructions

Step 1

In a blender, combine the coconut milk, 1 cup water, macadamia nuts, lemon grass, ginger, turmeric and sugar. Blend until smooth, about 1 minute. Set aside.

Step 2

Season the shrimp with salt and pepper. In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of the coconut oil until just smoking. Add half the shrimp in a single layer; cook without stirring until golden on the bottom, about 45 seconds. Transfer the shrimp to a bowl. Repeat with 2 teaspoons of the remaining oil and the remaining shrimp. Set the shrimp aside; do not wipe out the skillet.

Step 3

Add the chilies to the skillet and cook, stirring, until beginning to brown and soften, about 1 minute. Transfer to the bowl with the shrimp and stir.

Step 4

Add the remaining 1 teaspoon coconut oil to the skillet and heat over medium-high until just smoking. Add the shrimp tails and cook, stirring, until pink and beginning to blister, about 1 minute. Off heat, stir in the coconut milk mixture. Bring to a simmer over medium and cook, stirring constantly to prevent sputtering, until just beginning to thicken, 3 to 5 minutes. SEE DEMO

Step 5

Set a fine mesh strainer over a medium bowl. Pour the mixture through it and press firmly on the solids to extract as much liquid as possible; you should have about 1½ cups. Discard the solids and return the liquid to the skillet. Bring to a simmer over medium. Pour in any accumulated shrimp juices (do not add the shrimp) and cook, stirring occasionally, until the liquid has thickened and a silicone spatula leaves a trail when drawn through the sauce, about 5 minutes. Reduce to low, stir in the shrimp and chilies, then cover and cook until the shrimp are opaque, 2 to 4 minutes. Stir in the lime zest and juice, then taste and season with salt and pepper. Serve with coconut rice.