Sour Curry Shrimp
Gaeng som reimagined for weeknights: shrimp simmered in a bright, tangy Thai sour curry with fish sauce, turmeric, and a squeeze of lime. Serve over rice.
- Total time
- 20 min
- Servings
- 2
- Calories
- 238
- Protein
- 28g
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 tbsp red curry paste
- 2 tsp fish sauce
- ½ tsp turmeric powder
- ¾ cup coconut milk (light)
- ¾ cup shrimp or vegetable stock
- 1 whole lime (juiced)
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high until shimmering, about 1 minute.
- 2
Add curry paste and turmeric, stir constantly until fragrant, about 1 minute.
- 3
Pour in coconut milk and stock, stir to combine, then bring to a gentle simmer, about 2 minutes.
- 4
Add shrimp and fish sauce, cook until shrimp are opaque throughout, 4-5 minutes.
- 5
Squeeze lime juice over the curry and taste; add salt or more lime if needed.
- 6
Serve hot over jasmine rice with lime wedges and fresh cilantro if desired.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- knife
- cutting board
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