Ingredients:
- lb Large Shrimp (prawns), peeled and deveined
- /2 cup Full-Fat Coconut Milk, stirred well
- tablespoons Red Curry Paste
- tablespoon Fish Sauce (Nam Pla)
- teaspoon Brown Sugar (or Coconut Sugar)
- tablespoon Fresh Lime Juice
- cloves Garlic, minced very finely
- teaspoon Fresh Ginger, grated
- /2 teaspoon Ground Turmeric
- /4 teaspoon Kosher Salt
- Wooden Skewers (soaked in water)
- /4 cup Fresh Cilantro (Coriander), roughly chopped (for garnish)
- Lime Wedges, for serving
- teaspoon neutral oil (optional, for pan-searing)
Instructions:
- Pat the peeled and deveined shrimp thoroughly dry using paper towels.
- In a medium bowl, whisk together the coconut milk, red curry paste, fish sauce, brown sugar, lime juice, minced garlic, grated ginger, turmeric, and salt until smooth and homogenous.
- Add the dried shrimp to the marinade. Toss gently to ensure every piece is coated. Cover and refrigerate for a minimum of 30 minutes, but no more than 2 hours.
- Thread 3–4 marinated shrimp onto each pre-soaked skewer, leaving a small gap between each piece for even cooking. Discard any excess marinade left in the bowl.
- Heat your grill to medium-high heat (about 375°F / 190°C) or preheat your skillet over medium-high heat and add the neutral oil, if using.
- Place the skewers on the hot surface. Cook for approximately 3–4 minutes per side, turning only once, until the shrimp turns pink and opaque throughout.
- Remove from heat immediately. Arrange on a platter, garnish generously with fresh cilantro, and serve piping hot with plenty of lime wedges.