Ingredients:

  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 small shallot, finely diced
  • 1 red chili, thinly sliced
  • 1 can (13.5 oz) full-fat unsweetened coconut milk
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 tsp ground turmeric
  • 1/2 tsp salt
  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • 2 green onions, sliced

Instructions:

  1. Heat butter over medium heat in a large skillet or wok. Add shallots, ginger, and garlic, sautéing for 2–3 minutes until translucent and fragrant. Stir in sliced chilis for the final 30 seconds.
  2. Whisk in turmeric, brown sugar, and salt. Pour in the coconut milk and fish sauce. Bring to a gentle simmer and let reduce for 5–7 minutes until the sauce thickens and turns golden-orange.
  3. Increase heat to medium-high and add shrimp in a single layer. Cook for 2 minutes per side until opaque and curled into a 'C' shape.
  4. Remove from heat immediately. Stir in fresh lime juice and garnish with chopped cilantro and sliced green onions.