02/28/2026
Ingredients
* Protein: Cleaned and deveined shrimp, Cod cheeks (optional)
* Aromatics: 2 tbsp diced ginger, 2 tbsp minced garlic, ½ onion (chopped), 1 stalk lemongrass (bruised)
* The Paste: 1 tbsp Thai red curry paste
* Spices: 1 tbsp each: Turmeric, Paprika, Garlic powder, Onion powder, Sugar, Red chili flakes (adjust for heat)
* Liquids: 1 can Thai coconut milk, ¼ cup chicken stock, 2 tbsp fish sauce, Juice of 1 lime
* Vegetables: 1 red bell pepper (sliced), 2 jalapeños (seeded and sliced)
* Finishers: 1 handful Thai basil, 1 tbsp coconut flour (for thickening), fresh cilantro (chopped)
Instructions
- Heat 2 tbsp of oil in a large pan over medium-high heat. Add the ginger and garlic, sautéing until fragrant and the "raw" scent dissipates.
- Toss in the chopped onion and sauté until translucent and soft.
- Add the turmeric, paprika, garlic powder, onion powder, and red chili flakes. Stir well for 30 seconds to toast the spices and release their oils.
- Add the red curry paste to the center of the pan. Cook for 1 minute, stirring constantly to incorporate it with the aromatics.
- Stir in the red bell pepper, jalapeños, and lemongrass. Toss until evenly coated in the spice mixture.
- Shake the coconut milk well, then pour it into the pan along with the chicken stock, fish sauce, and sugar. Stir until the sauce is smooth and bring it to a gentle boil.
- Stir in the Thai basil and coconut flour, whisking slightly to ensure no clumps remain as the sauce thickens.
- Lower the heat. Squeeze in the lime juice, then nestle the shrimp and cod cheeks into the liquid. Ensure they are fully submerged.
- Remove the lemongrass stalk. Garnish with a generous handful of fresh cilantro and serve immediately over warm jasmine rice with extra lime on the side.
