Thai Red Curry with Shrimp and vegetables

1. Fry the Curry Paste

Heat the coconut oil in a medium-sized pot. Once hot, add in the red curry paste. Frying the curry paste in oil allows it to fully release its flavors, creating a more robust base for your curry. Continue to cook for about 5-10 minutes until the color darkens and the bubbles start to slow down.

2. Cook the Vegetables

Add in your bell peppers and carrots with a pinch of salt. Sauté these with the red curry paste until they start to soften, around 5 minutes. Cooking the vegetables first helps them absorb the flavors of the paste and become tender.

3. Add the Coconut Milk

Stir in the coconut milk. The coconut milk acts as a rich cooking liquid, helping the vegetables finish cooking and forming the base of your curry sauce.

4. Season the Curry

Add the palm sugar and fish sauce to the pot. Stir until the sugar has dissolved and the sauce is well mixed. The palm sugar adds a touch of sweetness that balances out the spiciness of the curry paste, while the fish sauce adds a depth of savory flavor.

5. Cook the Shrimp

Season the shrimp with a pinch of salt and add it into the pot, stirring them into the curry until they turn pink and are fully cooked, about 2-3 minutes. Cooking the shrimp right in the curry helps them absorb the sauce's flavors and keeps them juicy and tender.

6. Finish the Curry

Finally, stir in the spinach allowing it to wilt. Taste again for seasoning adjusting with more fish sauce or sugar if needed. Serve hot on its own or with rice.