Sometimes a curry is just too soupy and I prefer a dipping sauce. This dish is my response to a kaeng. The shrimp is tender, the sauce salty and spicy, the salsa sweet, tart, and fresh.
Thai Curry Shrimp
1 – 1 1/2 pounds large shrimp, peeled and deveined, with or without tails
1/4 cup olive oil
juice of 2 small limes
1/2 cup palm sugar simple syrup
1/4 cup cilantro, chopped fine
2-4 cloves garlic, minced
1/4 cup onion, minced
1 teaspoon curry powder
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon nam pla or fish sauce
1/2 teaspoon white pepper
1/2-1 teaspoon Sriracha Sauce (add more or less to taste)
1 tablespoon olive oil
To make the simple syrup, break up 1 1/2 cakes palm sugar in a small saucepan and add 5-6 tablespoons water. Boil until dissolved. Set aside to cool.
In a medium bowl, combine olive oil, lime juice, cooled syrup, cilantro, garlic, curry, turmeric, cayenne pepper, white pepper, and Sriracha sauce. Mix well. Add the shrimp. Let stand 1 hour. Don’t let it stand longer than that or the lime juice will “cook” the shrimp.
Heat a tablespoon oil in a large skillet. Remove the shrimp from the marinade and put in the hot oil to cook for one minute without turning. Remove the shrimp and set aside. Add the marinade to the skillet and let it reduce until thickened. Return the shrimp to the skillet to finish cooking. Serve with mango-tomato salsa and white rice.
1 large mango cut off the seed into 1” cubes
1/2 cup grape tomatoes, halved
1/4 cup scallion, minced
1/4 cup cilantro, minced
Juice of 1 small lime
1 Thai chile, chopped (optional)
sugar to taste
Mix together all the ingredients. Taste. If the salsa is too sour, add a bit of sugar to taste. Serve on a bed of lettuce.