Ingredients
- 1 Tbsp neutral oil, like canola
- 1/2 cup (or more, if you have it) green garlic, julienned into 2″ matchsticks
- 1 lb shrimp, shelled (i like to sit mine in a saltwater brine for about 15 minutes before draining and cooking to add flavor and moisture, but that’s optional)
- 1 tsp curry powder
- 1 Tbsp fish sauce
- splash water (1-2 Tbsp)
- cooked jasmine rice for serving
Directions
Heat the oil in a heavy skillet over a medium-high heat. When hot, add the green garlic, and saute, stirring often, until it softens but doesn’t color (3-5 minutes). When the green garlic is soft, add the shrimp, cooking a few minutes until just shy of done (time will vary depending on the size of your shrimp and how well-done you like them, but it shouldn’t take long). Sprinkle on the curry powder, stir to combine and toast the powder, then add the fish sauce and water to form a bit of sauce. Let cook a moment to remove the harsh edge, then remove from heat. Serve with the rice.
