Equipment
Ingredients
shrimp marinade
- 14 g red curry paste
- 60 ml fish sauce
- 60 g sambal
- 24 g sweet chili sauce
- 910 g shrimp, peeled and deveined
sauté
- 45 ml sesame oil, light
- 30 g scallion, sliced
- 30 ml sweet soy sauce
- 414 ml light coconut milk
- 30 g cilantro, chopped
Nutrition (per serving)
Method
In a mixing bowl, stir together the red curry paste, fish sauce, sambal, and sweet chili sauce. Add the shrimp and toss until fully coated.
Place the nonstick skillet over medium-high heat. Add the sesame oil and heat until the oil begins to smoke slightly.
Add the marinated shrimp to the hot skillet. Sauté for 2 minutes, stirring occasionally.
Add the sliced scallions to the skillet. Cover with a lid and cook for 3 minutes until the shrimp are almost opaque.
Stir in the sweet soy sauce and coconut milk. Cook for 3 minutes until the sauce is hot and the shrimp reach an internal temperature of 74°C/165°F.
Incorporate the chopped cilantro and serve immediately.
Chef's Notes
- For the best sear, ensure the shrimp are patted dry if they were previously frozen before adding the marinade.
Storage
Refrigerator: 2 days — Store in an airtight container.
Reheating: Gently reheat in a skillet over low heat until the shrimp reach 74°C/165°F.
