Braised Fennel in Red Curry with Grilled Shrimp
Braised Fennel in Red Curry with Grilled Shrimp
Ingredients
- 1 can (14 oz/398 ml) coconut milk
- 1 jar (112 g) red curry paste (see note)
- 1 tbsp brown sugar
- 1 fennel bulb, cut into 6 wedges
- 1 lb (450 g) large shrimp (8-12), unpeeled and deveined (see note)
- 1 red bell pepper, seeded and thinly sliced
- 1 small red onion, thinly sliced
- 2 fennel stalks, thinly sliced
- 1/4 cup (10 g) cilantro leaves
- 1/4 cup (10 g) Thai basil leaves
- Fennel fronds
- Korean chili powder (gochugaru) or Espelette pepper (optional)
- 1/4 cup (40 g) roasted peanuts, roughly chopped
- 1 lime, cut into wedges
Instructions
- In a small pot, bring the coconut milk, curry paste and brown sugar to a boil. Simmer for 1 minute. Remove from the heat.
- Stack two large pieces of foil one on top of the other. Place the fennel wedges at the centre of the foil and coat in ⅓ cup (75 ml) of the curry sauce. Season with salt and pepper. Tightly seal the foil into a packet (papillote).
Braised Fennel in Red Curry with Grilled Shrimp