Shrimp tacos drizzled with Thai red curry sauce and topped with pickled cucumbers, carrots, jalapenos, and peanuts.
Use either a mandolin with a shredding attachment or a knife to make julienne shreds with a cucumber and carrot. Place in a mason jar or small container.
Mix Rice vinegar and sugar together to dissolve, then pour over carrots and cucumbers. Give it a good shake or stir and place in refrigerator while you make the tacos.
In a small saucepan over medium heat, add coconut oil and curry paste (start with 1 tablespoon if you don't want it spicy). Break it up and after a minute add the coconut milk.
Mix well, and bring to a light simmer. Taste the sauce and see if additional curry paste or salt is needed.
Mix Cornstarch or Arrowroot starch with water to make a slurry. Then pour into red curry sauce. Mix well, and turn the heat off. Sauce will thicken as it cools, you want the consistency of gravy. If it's still too thin then add more starch slurry. If too thick add a little bit of water.
In a large bowl, add Oil, Salt, and Paprika to Shrimp, mix well.
In a saute pan over medium heat, place shrimp so they are not touching each other and cook on each side till they turn pink. This only takes a couple minutes.
Warm tortillas either on a baking sheet in a 300 degree oven, or on a skillet with no oil. I like to get some charred marks on them. Then keep tortillas warm in a tortilla warmer or wrapped in foil, or a clean kitchen towel.
Assemble Tacos: Place 2 shrimp on a warmed tortilla, drizzle red curry sauce on top, place pickled cucumbers and carrots, then top with sliced jalapenos, cilantro, and chopped peanuts.
If using Arrowroot starch to thicken the curry sauce, start with half of the slurry and see hot it thickens. If you add too much, it can turn into a glob.