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Wuju Shrimp Curry
WUJU CREATES THE BASE TO THIS AMAZINGLY FRAGRANT & DELICIOUS CURRY DISH.
Prep Time 15 Minutes
Cook Time 40 Minutes
Passive Time 15 Minutes
Servings
People
Ingredients
Prep Time 15 Minutes
Cook Time 40 Minutes
Passive Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. In a Dutch oven over medium-high heat, add olive oil. Place the shallots, red pepper and carrot in the pot and sweat the vegetables for about 10 minutes, or until they begin to soften.
  2. Add the ginger and garlic to the pot and season with salt and pepper. Cook for about a minute,or until the garlic and ginger are fragrant. Add the WUJU to the pot and stir to coat the vegetables.
  3. Add the coconut milk, chicken stock, kaffir lime leaves and lemongrass to the pot. Bring the broth to a simmer and allow to reduce for about 20 minutes. Season with salt and pepper.
  4. Add the shrimp to the simmering broth, and poach just until the shrimp turn pink. Season with lime juice, salt and pepper.
  5. Serve the curry immediately and garnish with cilantro, Thai basil and a drizzle of WUJU.