Thai Coconut Shrimp Curry | Recipe Cart

Ingredients

• 1 pound/450 g shrimp, peeled and deveined
• 1 tsp low sodium soy sauce
• ½ tsp red pepper flakes + turmeric
• 1 tsp garlic powder
• ¼ tsp white pepper
• 1 tbsp vegetable oil
• 1 tbsp unsalted butter
• 1 bell pepper, sliced
• 4 garlic cloves, grated
• 1 tbsp freshly grated ginger
• 1 shallot, finely chopped
• ½ cup/120 ml chicken or vegetable broth
• 3 tbsp mild red curry paste
• 2 tsp brown sugar
• ½ tsp turmeric, ground cumin, ground coriander
• 2 tbsp low sodium soy sauce
• 1 tbsp fish sauce
• 1 can (14 oz/400 m) coconut milk, full fat
• juice from ½ lime
• 1 tsp sriracha, optional
• handful of torn thai basil
• topping: scallions, cilantro, fried onions, chili pepper