Thai Red Curry with Shrimp

Frying the curry paste in the thick cream that separates from a can of full-fat coconut milk (rather than diluting it right away) blooms its flavor far more than just simmering it in liquid.

Instructions

1. 1

   Open the cans of coconut milk without shaking them. Scoop out just the thick cream that has risen to the top (usually about 1/2 to 3/4 cup total) into a wok or large skillet, reserving the thinner liquid underneath.

2. 2

   Heat the coconut cream over medium heat until it starts to bubble and separate slightly, releasing visible oil, 3–4 minutes.

3. 3

   Add the red curry paste directly to the hot coconut cream and fry, stirring constantly, for 2–3 minutes, until deeply fragrant and the oil turns a vibrant red — this step, called 'cracking' the curry, develops far more flavor than simply stirring paste into liquid.

4. 4

   Pour in the remaining coconut milk from both cans and stir to combine.

5. 5

   Add the bell pepper and eggplant, and bring to a gentle simmer. Cook for 8–10 minutes, until the vegetables begin to soften.

6. 6

   Stir in the fish sauce, brown sugar, and lime leaves if using.

7. 7

   Add the shrimp and simmer for 3–4 minutes, until just pink and opaque — don't overcook, as shrimp toughen quickly.

8. 8

   Remove from heat and stir in the Thai basil and lime juice.

9. 9

   Taste and adjust the balance with more fish sauce for saltiness or lime juice for tang.

10. 10

    Garnish with extra basil leaves and serve hot over steamed jasmine rice.