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
Units
Scale
- 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