Breville Test Kitchen

Thai Shrimp Red Curry

Big plump shrimp jostling around in a fragrant spiced coconut curry broth. It’s Asian comfort food with sinus-clearing for free. The flavors are perfectly balanced, delivering spicy, sweet and savory all at once.

the Paradice™ 9

+3 more appliances

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30 mins total time

30 mins active time

Easy

Serves 4

Ingredients

Measurements:

4 shallots
peeled
1 carrot
peeled
1 zucchini
trimmed
2 tbsp vegetable oil
½ cup (4 oz) Essential Thai Red Curry Paste
1½ cups (12 fl oz) chicken stock
13½ fl oz can unsweetened coconut cream
1 lb peeled large raw shrimp
tails intact
2 bok choy
stems trimmed
1 tbsp fish sauce
1 tbsp granulated sugar
1 tbsp fresh lime juice
plus extra to season
½ tsp kosher salt
plus extra to season
Bean sprouts
to serve
Cilantro sprigs
to serve
Steamed rice
to serve

Instructions

1Assemble the processor with the grey spindle and orange adjustable slicer set on 2 in the bowl and slice the shallots. Remove and set aside. Adjust the slicer to 3 and slice the carrot, remove from the bowl. Adjust the slicer to 5 and slice the zucchini and remove.
2Heat a large saucepan over medium-high heat. Add the oil and shallots and saute for 2 minutes, or until just starting to soften. Add the curry paste and saute for 5 minutes, or until fragrant and starting to caramelize. Add the stock, bring to a boil, reduce the heat to medium, simmer for 5 minutes, or until reduced by half.
3Add the coconut cream and bring to a boil. Reduce the heat to low and simmer for 5 minutes, or until reduced slightly. Add the carrot and zucchini and cook for 5 minutes. Add the shrimp and bok choy and cook for 1 minute. Then add the fish sauce, sugar, lime juice and salt, stir and cook for a further 1 minute. Taste and adjust the seasoning with lime juice and salt, if necessary.
4Top the curry with bean sprouts and cilantro and serve with rice.