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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 592 kcal
- Protein
- 53 g
- Carbohydrates
- 13 g
- Fat
- 39 g
- Fiber
- 5 g
- Sugar
- 7 g
- Sodium
- 997 mg
- Saturated Fat
- 24 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 6 g
- Cholesterol
- 374 mg
- Potassium
- 1128 mg
- Calcium
- 205 mg
- Iron
- 4.1 mg
- Magnesium
- 143 mg
- Phosphorus
- 657 mg
- Zinc
- 4.2 mg
- Vitamin A
- 41 mcg
- Vitamin C
- 10 mg
- Vitamin E
- 1.8 mg
- Vitamin K
- 45 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.07 mg
- Riboflavin
- 0.06 mg
- Niacin
- 2.5 mg
- Folate
- 33 mcg
- Water
- 293 g
Sources: USDA FoodData Central
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.
Troubleshooting
Shrimp are tough or rubbery
Cause: The shrimp were cooked for too long or at too high a temperature after the liquids were added.
Fix: Cannot be fixed once overcooked; serve immediately with extra sauce to mask the texture.
Prevention: Monitor the shrimp closely and remove from heat as soon as they turn opaque and form a 'C' shape.
Cultural Context
This dish draws inspiration from Thai and broader Southeast Asian flavor profiles, particularly the use of red curry paste, fish sauce, and coconut milk. These ingredients are foundational in many curries and stir-fries from the region, offering a balance of spicy, savory, and slightly sweet notes that are characteristic of Thai cuisine.
