Ingredients:

  • 1.5 lbs Large Shrimp, peeled and deveined
  • 0.5 tsp Sea salt
  • 0.25 tsp Cracked black pepper
  • 2 tbsp Neutral oil
  • 1 small Yellow onion, finely diced
  • 1 Red bell pepper, thinly sliced
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh ginger, grated
  • 1 stalk Lemongrass, bruised
  • 2 tbsp Yellow curry powder
  • 1 tsp Ground turmeric
  • 0.5 tsp Chili flakes
  • 13.5 oz Full-fat coconut milk
  • 1 tbsp Fish sauce
  • 1 tbsp Brown sugar
  • 1 unit Lime, juiced
  • 1 handful Fresh cilantro, chopped

Instructions:

  1. Heat the neutral oil in a large heavy-bottomed skillet or wok over medium-high heat. Add the diced onion and sliced bell pepper, sautéing for approximately 4 minutes until the onion is translucent.
  2. Lower heat to medium. Stir in the minced garlic and grated ginger. Cook for exactly 30 seconds until highly fragrant, ensuring the garlic does not brown. Add the curry powder, turmeric, and chili flakes to the center of the pan. Stir constantly for 60-90 seconds to bloom the spices in the oil until the mixture turns a mahogany color.
  3. Pour in the full-fat coconut milk, fish sauce, and brown sugar. Add the bruised lemongrass stalk if using. Bring to a gentle simmer, whisking to maintain the emulsion.
  4. Season the shrimp with salt and pepper, then add them to the skillet. Cook for 2-3 minutes per side until the shrimp are just opaque and curled into a 'C' shape. Remove from heat immediately to allow carryover cooking to finish the prawns.
  5. Remove the lemongrass stalk. Stir in the fresh lime juice and top with chopped cilantro before serving.