Thai Red Curry Shrimp and Grits

• •1 cup stone-ground white grits
• •2.5 cup low-sodium chicken broth
• •2.8 cup full-fat coconut milk (divided)
• •2 tablespoon unsalted butter
• •1 teaspoon kosher salt
• •1 teaspoon lime zest, finely grated
• •1.5 lb large shrimp (16/20 count), peeled, deveined, tails on
• •2 tablespoon coconut oil
• •3 tablespoon Thai red curry paste (such as Mae Ploy or Aroy-D)
• •4 cloves garlic, minced
• •1 tablespoon fresh ginger, finely grated
• •1 large red bell pepper, thinly sliced
• •4 makrut lime leaves, finely chiffonaded
• •1.5 tablespoon fish sauce
• •1 tablespoon palm sugar or light brown sugar
• •2 tablespoon fresh lime juice
• •0.5 cup fresh Thai basil leaves
• •2 stalks scallions, thinly sliced on the bias
• •0.3 cup fresh cilantro, roughly chopped

Instructions

1. 1

   In a medium heavy-bottomed saucepan, bring the chicken broth, 1 cup of coconut milk, and 1 teaspoon of kosher salt to a gentle boil over medium-high heat.

2. 2

   Slowly whisk in the stone-ground grits to prevent lumps. Reduce heat to low, cover with a tight-fitting lid, and cook for 30 to 35 minutes, whisking frequently, until the grits are thick, tender, and creamy. Stir in the butter and lime zest, then cover and keep warm off the heat.

3. 3

   While the grits are cooking, heat the coconut oil in a large skillet or wok over medium heat. Add the red curry paste, minced garlic, and grated ginger. Sauté for 1 to 2 minutes until fragrant and the paste darkens slightly.

4. 4

   Pour in the remaining 1.75 cups of coconut milk and whisk until smooth. Stir in the sliced red bell pepper, makrut lime leaves, fish sauce, and palm sugar. Bring to a simmer and cook for 4 to 5 minutes until the sauce slightly thickens and the peppers are crisp-tender.

5. 5

   Add the shrimp in a single layer to the simmering curry sauce. Cook for 3 to 4 minutes, turning once halfway through, until the shrimp turn opaque, pink, and cooked through. Avoid overcooking.

6. 6

   Remove the pan from heat and immediately stir in the fresh lime juice and fresh Thai basil leaves until just wilted.

7. 7

   Divide the warm coconut grits among four shallow bowls. Spoon the red curry sauce, peppers, and shrimp generously over the grits. Garnish with sliced scallions and fresh cilantro, and serve immediately with extra lime wedges on the side.

Chef's Tips

• 💡For the best texture, use traditional stone-ground grits rather than quick or instant grits. Stone-ground grits yield a richer, creamier mouthfeel that stands up to the bold curry.
• 💡If makrut lime leaves are hard to find, you can substitute with 1 teaspoon of freshly grated lime zest plus 1 stalk of lightly bruised lemongrass simmered in the sauce and removed before serving.
• 💡Adjust the heat level by choosing a curry paste brand to your preference: Mae Ploy has a robust, spicy kick, while Thai Kitchen offers a milder heat profile.