Coconut Shrimp Curry

Serves 4

• 1 lb shrimp
• 2 tbsp neutral oil
• 4 cloves garlic, finely minced
• 2 teaspoon grated fresh ginger
• 2 Birdseye chili, thinly sliced
• If you’re averse to spice, remove the seeds or omit entirely
• Any other chili works - if you have a jalapeño or Serrano or whatever, use it!
• 2 tsp fish sauce
• If you don’t have fish sauce, use 4 anchovies packed in oil
• 2 tbsp tomato paste
• 2 tbsp curry powder or paste (Thai is preferred but whatever you have works)
• 1 can full fat coconut milk
• 1 cup chicken broth
• 1 tbsp sugar

Directions:

1. Salt shrimp. Cook in heated, lightly oiled skillet until cooked through. Set aside.
2. In the same skillet, add about 1 tsp oil. Add garlic, ginger, chopped birdseye chili and cook until fragrant. (If you want it extra spicy you can also add a tsp of dried chili flakes here)
3. Add fish sauce (or anchovies), curry powder and tomato paste. Allow to cook for about a minute and “caramelize” a bit and then add coconut milk, chicken broth + sugar.
4. Bring to a boil and allow to thicken up a bit, then take off heat.
5. Serve over rice, rice noodles, or egg noodles. Garnish with more chopped birdseye chili and Thai basil (or cilantro)

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