Fiery Shrimp Curry

This shrimp curry hits fast and hard. A paste of lemongrass, shallots, garlic, fresh ginger, coriander seeds, and six hot chili peppers gets pureed smooth in a food processor, then cooked with the shrimp in coconut milk, lime juice, and mirin. Start to finish, 25 minutes.

The curry paste is where all the flavor lives. Lemongrass brings that bright, citrusy fragrance, fresh ginger adds sharp warmth, and the coriander seeds give a floral, almost orange-peel note when ground. Six hot chilies is no joke. This is genuinely spicy, so adjust down if your heat tolerance runs lower.

Sauté the shrimp first until just opaque, then add the paste, coconut milk, lime juice, and mirin together. The shrimp finish cooking in the sauce over just 3 to 4 more minutes. Don’t overcook them or they turn rubbery. The mirin adds a subtle sweetness that balances the acid from the lime and the burn from the chilies.

Pro Tips

• Use only the tender inner stalk of the lemongrass. Peel away the tough outer leaves and trim both ends. The pale, soft core is the only part that purees smooth.
• Puree the paste until truly smooth. Fibrous chunks of lemongrass or ginger will ruin the texture. Add a splash of water if needed to get the blades moving.
• Pull the shrimp when barely done. They keep cooking in the hot sauce after you turn off the heat. Slightly underdone in the pan means perfectly done on the plate.

Variations

• Mild version: Cut the chilies to 2 and add an extra tablespoon of coconut milk for a creamier, gentler heat.
• Shrimp and vegetable curry: Add snap peas and sliced red bell pepper with the sauce for color and crunch.