What’s a girl to do without any eggs for breakfast and with a long day of packing ahead of her? The answer is definitely not grocery shopping. The answer is curry butter shrimp! Yes, I ate this at ten in the morning. No, I have no regrets. #dinnerforbreakfast may not be mainstream yet, but just you wait and see!
Curry butter shrimp is a flavorful pantry recipe that requires almost no chopping (except for the cilantro–but if you’re really anti-chop you could just break that up into little sprigs). Melted butter or ghee is mixed with Thai curry paste to form a fragrant sauce for cooking the shrimp. A tiny bit of maple syrup and fish sauce add just enough sweetness and umami to complement the rich butter and spicy curry.
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Red Curry Shrimp
- Total Time: 15 minutes
- Yield: 2-3 servings 1x
Description
If you have a busy week ahead, but need good food to fuel your days, try buttered red curry shrimp over rice, noodles or on their own. It can be done in minutes.
Ingredients
- 3 tbsp (45 ml) unsalted butter or ghee, divided
- 1 tbsp (15 ml) panang or red curry paste, or more to taste (I used Maesri)
- 1 lb (450 g) shrimp, peeled and deveined, tails removed if desired
- 1 tsp maple syrup, honey, or coconut sugar (optional)
- 3/4 tsp fish sauce, or to taste
Instructions
- Chopped fresh cilantro, for serving
- Melt two tbsp of the butter in a very large skillet over medium heat. When the butter is melted, add the curry paste and stir until the curry and butter are thoroughly mixed.
- Raise the heat to medium-high and add the shrimp in a single layer. Cook for 2-3 minutes, until pink on the bottom. Flip the shrimp over and cook for 2 more minutes, or until the shrimp are opaque throughout. Stir in your sweetener of choice, if using, and the fish sauce.
- Turn off the heat, add the remaining tbsp of butter, and stir until the butter is melted and incorporated. Serve the curry butter shrimp topped with fresh cilantro, alongside white rice or cauliflower rice if desired.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main, Side
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 250
Find it online: https://honestcooking.com/red-curry-shrimp/
Frequently Asked Questions
What type of curry paste should I use for the Red Curry Shrimp?
You should use Thai curry paste, which provides the authentic flavor for this dish.
Can I substitute ghee for butter in this recipe?
Yes, you can substitute ghee for butter; both will create a rich sauce for the shrimp.
Why is maple syrup used in the curry sauce?
The maple syrup adds a touch of sweetness that balances the spicy curry and enhances the overall flavor.
