Description
Thai red curry with shrimp is a twenty-minute dinner that tastes like a vacation. Plump shrimp in a fragrant coconut-red curry sauce with snap peas, bell peppers, and fresh basil. Red curry paste does the heavy lifting — it is already packed with lemongrass, galangal, and chiles — so all you need to add is coconut milk and a few vegetables.
Ingredients
Units
- 1 1/2 lbs large shrimp, peeled and deveined
- 1 can (14 ounces) full-fat coconut milk
- 3 tablespoons Thai red curry paste
- 1 tablespoon vegetable oil
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- 1 cup fresh Thai basil leaves
- 1 red Thai chile, sliced (optional)
- Steamed jasmine rice for serving
Instructions
- Heat oil in a wok over medium-high heat. Add the thick cream from the top of the coconut can. Fry the curry paste in the cream for 1 minute until fragrant.
- Add the bell pepper and snap peas. Cook 2 minutes.
- Pour in the remaining coconut milk, fish sauce, and brown sugar. Bring to a simmer.
- Add the shrimp and cook 3 to 4 minutes until pink and curled.
- Remove from heat. Stir in lime juice, Thai basil, and chile if using. Serve over jasmine rice.
Notes
- Bloom the curry paste in coconut cream before adding liquid — this intensifies the flavor by an order of magnitude.
- Shrimp cook fast. Add them last and watch them — overcooked shrimp are rubbery.
- This curry is best eaten immediately. The shrimp get tough on reheating.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8
- Sodium: 780
- Fat: 22
- Carbohydrates: 12
- Fiber: 2
- Protein: 30
- Cholesterol: 185