📖 Instructions

1. First, prep your shrimp. Thaw them completely if frozen. Pat them dry with paper towels—this is key for a nice sear later. Then, using your sharp knife, carefully devein them, and set aside. Make sure you get rid of any dirt or impurities! Trust me, its' worth it.
2. Next, let’s make the curry sauce! In that small saucepan, combine 1/2 cup of coconut milk (full-fat for extra richness!), 2 tablespoons of red curry paste (adjust to your spice preference!), and 1 tablespoon of fish sauce (umami bomb!). Stir constantly over medium heat until it’s just simmering and fragrant. Don't let it boil!
3. Now for the shrimp! Heat up a large skillet over medium-high heat. Add a tablespoon of oil (I prefer coconut oil for its flavor), and then carefully place those prepped shrimp in a single layer. Sear for about 2-3 minutes on each side, until they're pink and beautifully opaque. Don’t overcrowd the pan, or they’ll steam instead of sear. This is a common mistake, you know!
4. Once the shrimp are cooked, gently remove them from the skillet and set aside. Add the remaining coconut milk to the skillet with the curry sauce. Bring it to a gentle simmer, then reduce the heat to low. Let it thicken slightly, like a creamy dream.
5. Finally, to plate: Arrange the seared shrimp on a serving platter. Pour the luscious coconut curry sauce over the shrimp. Garnish, as desired (see FAQ!), and serve immediately! Enjoy the explosion of tropical flavors.
6. Tip: If you're feeling adventurous, you could add a squeeze of lime juice at the end for a zingy twist. It really brightens up the coconut flavors!