I've been experimenting with red curry sauce -- trying to get the perfect balance of flavors and heat. This is getting pretty close. Flavorwise, it hits the mark. But for consistency, I'd rather have it a little more creamy. Keep an eye out for "take two".
How to Make It:
Saute shrimp in vegetable oil until just cooked through at medium high heat. Lift out shrimp being careful to leave the shrimp infused oil. Add and mix together the thick top part of a can of unsweetened coconut milk, 1/4 cup watery part of coconut milk, 2 teaspoons fish sauce and 1 1/2 tablespoons red curry paste. Add ground red pepper to taste.
Stir constantly as the sauce cooks and reduces. After about 10 minutes, the sauce will get to a nice thickness. Add shrimp back in and toss to coat. Remove from heat and serve over rice, noodles or spiralized zucchini (as I have done here). I also topped this with a sprinkling of crispy onions for a little extra texture and flavor. Yum!