During my travels through Thailand and Malaysia, I discovered that true curry depends on fresh aromatics and balanced heat. This recipe lets you recreate that coastal charm in your kitchen.

Ingredients

• 1 lb large shrimp, peeled and deveined

• 1 tbsp vegetable oil

• 1 small onion, sliced

• 2 garlic cloves, minced

• 1 tbsp fresh ginger, grated

• 2 tbsp Thai red curry paste

• 1 can (13.5 oz) coconut milk

• 1 tbsp fish sauce

• 1 tsp palm sugar (or brown sugar)

• Juice of ½ lime

• Fresh cilantro, chopped

• Jasmine rice, cooked per package instructions

Directions

1. Prepare rice: Cook jasmine rice first so it’s steaming when curry is ready.

2. Sauté aromatics: Heat oil over medium heat. Add onion, garlic, ginger; cook until fragrant, 2–3 minutes.

3. Build curry: Stir in curry paste; toast 1 minute. Pour in coconut milk, fish sauce, and sugar. Simmer 5 minutes to thicken.

4. Cook shrimp: Add shrimp; simmer 3–4 minutes until opaque. Stir in lime juice and half the cilantro.

5. Serve: Spoon rice into bowls; ladle curry on top. Garnish with remaining cilantro and lime wedges.

Pro Tips

• Shrimp doneness: Watch closely—overcooked shrimp become rubbery.

• Customize heat: Adjust curry paste amount to suit your spice tolerance.

• Herb finish: Fresh cilantro and lime brighten the rich sauce.

This vibrant, creamy curry transports you straight to seaside markets in Southeast Asia—ideal for date nights or cozy dinners at home.