Shrimp Thai Red Curry (Peppery)

 

Hey guys!

for my Thai series I wanted to explore three different takes on a curry base, there are literally thousands of different kinds of Thai curries and they’re all regional and based on what is sourced from that particular area. I did some research and saw that normally yellow curries are moderate in heat, but I wanted to make a mega fruity, super spicy version and here it is.

Ingredients

  • Coconut Oil

  • Palm Sugar

  • Pineapple

  • Red peppers

  • Shallots

  • Sea Salt

  • Kefir Lime Leaves

  • Palm Sugar

  • Red Scallions

  • Turmeric

  • Ginger

  • Salt

  • Olive Oil

  • White Vinegar

  • Red Bell Peppers

  • Yellow Peppers

  • Sweet Pointed Peppers

  • Paprika

  • Mild Chilli Powder

  • Dried Lemongrass

  • Coconut Milk

  • Tomato Puree

  • Coriander Stems

  • Coriander Leaves

  • Basil Leaves

  • White Rice

  • Sophies Kitchen Shrimps (Vegan)

So for the red Thai curry sauce, it’s normally super spicy but I decided to make something that was peppery, because I wanted it to be distinct from the yellow and green, and have something that accompanies seafood. I added three red scallions to my mixer, four small red peppers, one large pointed red pepper, a huge chunk of dried palm sugar, half a sweet shallot, a tbsp of kafir lime leaves from a jar. A tsp of paprika, a tsp of chilli powder, a tsp of dried ginger, and blitz with two heavy glugs of olive oil.

In a pan, in some olive oil or coconut oil, whatever you have, fry off two chopped shallots. I had some really delicious small yellow sweet peppers so I added these to the pot too, and fried in a little salt and white vinegar for sweetness. I cooked this for about ten minutes until the shallots turned transparent and the peppers began to soften.

Adding a tin of full fat coconut milk and the curry paste to the pan, I began to stir through and the mixture began to bubble and become richer in flavour. I added some tomato purée at this point and started to turn more of a richer colour, the taste was awesome. I had some vegan shrimps by Sophies Kitchen, which basically came as like yummy little shrimp alternatives, I don’t know how to describe them other than squeaky and sweet? My mum said they weren’t too dissimilar to shrimps but I don’t know them to compare. I didn’t love the way that they tasted as it felt like something alien in my mouth so I tried to coat them in some light batter, which just gave a bit of a crunch. I cooked these separately and combined them at the very end, but you can basically buy them frozen and throw them in at the last 6/7 minutes of cooking to enjoy the flavour. Pop the whole thing on low and it’ll be done.

Whilst the curry was simmering down on a low heat, I popped on some white rice. I won’t go into the specifics because rice is super self explanatory and if you’re wary about it, buy some in a bag! I wanted to spice it up at the very end and sliced some red chillis which I added to the mix. Serve with some fresh coriander, lime, and enjoy!

I had a couple of different side dishes including red cabbage frittas and crunch spicy salad, so check them out on my side recipes. They were so yummy so let me know what you think!

 
Joseph Harwood