Shrimp Curry

1. Rinse Shrimp

First, rinse the shrimp under cold water and set them aside. This simple step ensures they're clean and ready to absorb all the wonderful flavors you're about to create.

2. Pound Shallots and Garlic

If you have a mortar, pound the minced shallots and garlic together to form a rough paste. This helps release their essential oils, which will enrich the curry's flavor.

3. Heat Oil and Add Turmeric

Next, heat the peanut oil in a wok or a wide, heavy skillet over medium-high heat. Once the oil is hot, add the turmeric and stir it for a few seconds. The turmeric will infuse the oil with its beautiful golden color and earthy aroma, which forms the base of your curry.

4. Cook Shallots and Garlic

Lower the heat to medium, add the shallots and garlic, and cook them for about 2 minutes while stirring frequently. They should soften and become translucent, releasing their sweet and pungent flavors into the oil.

5. Cook Tomatoes

Now, add the chopped ripe tomatoes or canned crushed tomatoes to the skillet. Cook them for several minutes, stirring occasionally, until they soften and you notice the oil starting to rise to the surface. This indicates that the tomatoes have cooked down properly and are ready to meld with the other ingredients.

6. Add Water and Fish Sauce

Pour in the water and fish sauce, then bring the mixture to a gentle boil. This will help to create a flavorful broth for your shrimp.

7. Cook Shrimp

Add the shrimp to the skillet and cook them for several minutes, stirring occasionally, until they turn pink and opaque. This is a sign that they are perfectly cooked and succulent.

8. Add Chiles and Salt

Toss in the minced green cayenne chiles and salt, giving the curry a brief stir before removing it from the heat. The chiles will add a fresh, spicy kick, while the salt will enhance all the other flavors.

9. Adjust Seasoning and Serve

Taste the curry and adjust the seasoning if necessary. If you like, you can top it with fresh coriander leaves and serve it with lime wedges on the side. The coriander will add a burst of freshness, and a squeeze of lime juice will bring a bright, tangy finish to this delightful dish.