Braised Fennel in Red Curry with Grilled Shrimp

Ingredients

• Braised Fennel

  • 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

• Shrimp

  • 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