Quick Thai Sour Curry with Shrimp

Step 1

Pour the coconut milk into a large skillet and set the heat to medium-high. Wait 2 minutes until the milk is steaming slightly and a thin film appears on the surface.

Step 2

Add the 2 tablespoons of Thai red curry paste to the hot coconut milk. Stir constantly with a wooden spoon for 1 minute until the paste dissolves completely and the liquid turns reddish.

Step 3

Pour in the 1 tablespoon of fish sauce and stir once to mix. You'll smell a strong, pungent aroma — this is correct and will mellow as it cooks.

Step 4

Add the 1 cup of cherry tomatoes to the curry. Stir once, then let them cook undisturbed for 3 minutes until they begin to soften and split slightly at the skin.

Step 5

Add the 0.5 lb of shrimp to the pan and stir immediately. Cook for 3 minutes, stirring once every 30 seconds, until the shrimp turn from gray-blue to opaque pink throughout.

Step 6

Remove the pan from heat. Pour in the 2 tablespoons of fresh lime juice and stir gently. Taste, then add salt or more lime juice if you'd like.

Step 7

Divide the curry and broth into two bowls. Spoon shrimp and tomatoes evenly between them, then pour the remaining broth over the top.