Ingredients:

  • 1.5 lbs Large Shrimp, peeled and deveined
  • 1 tsp Turmeric powder
  • 0.5 tsp Sea salt
  • 2 tbsp Neutral oil
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh Ginger, grated
  • 1 Red Bell Pepper, thinly sliced
  • 13.5 oz full-fat Coconut Milk
  • 1.5 tbsp Yellow Curry Powder
  • 1 tbsp Brown sugar
  • 1 tbsp Fish sauce
  • 1 unit Lime, juiced
  • 0.25 cup Fresh Cilantro, chopped
  • 1 tsp Red chili flakes

Instructions:

  1. Pat the shrimp completely dry with paper towels. In a bowl, toss the shrimp with turmeric and sea salt until evenly coated.
  2. Heat neutral oil in a large heavy-bottomed skillet over medium-high heat. Sear the shrimp for 1.5 minutes per side until pink and slightly charred. Remove shrimp immediately from the pan (they should be about 80% cooked).
  3. Reduce heat to medium. In the same skillet, add the diced yellow onion and sliced red bell pepper. Sauté for 3-4 minutes until softened.
  4. Stir in the minced garlic, grated ginger, and curry powder. Cook for 1 minute until the spices are fragrant and 'bloomed' in the oil.
  5. Pour in the full-fat coconut milk and brown sugar. Simmer for 3-5 minutes, stirring occasionally, until the sauce reduces slightly and reaches a velvety consistency.
  6. Return the seared shrimp to the skillet. Stir in the fish sauce and lime juice. Heat for 1 minute to finish cooking the shrimp through. Garnish with fresh cilantro and red chili flakes before serving.