Quick Thai Sour Curry with Shrimp
A bright, tangy Thai soup-curry loaded with shrimp, tomatoes, and fresh herbs. Ready in 20 minutes with a fiery-sour punch that tastes like restaurant cooking.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 24g
Ingredients
- ½ lb shrimp, peeled and deveined
- 2 tablespoons Thai red curry paste
- 1 can (13.5 oz) coconut milk, full-fat
- 1 cup cherry tomatoes
- 1 tablespoon fish sauce
- 2 tablespoons fresh lime juice
Instructions
- 1
Pour the coconut milk into a large skillet and set the heat to medium-high. Wait 2 minutes until the milk is steaming slightly and a thin film appears on the surface.
- 2
Add the 2 tablespoons of Thai red curry paste to the hot coconut milk. Stir constantly with a wooden spoon for 1 minute until the paste dissolves completely and the liquid turns reddish.
- 3
Pour in the 1 tablespoon of fish sauce and stir once to mix. You'll smell a strong, pungent aroma — this is correct and will mellow as it cooks.
- 4
Add the 1 cup of cherry tomatoes to the curry. Stir once, then let them cook undisturbed for 3 minutes until they begin to soften and split slightly at the skin.
- 5
Add the 0.5 lb of shrimp to the pan and stir immediately. Cook for 3 minutes, stirring once every 30 seconds, until the shrimp turn from gray-blue to opaque pink throughout.
- 6
Remove the pan from heat. Pour in the 2 tablespoons of fresh lime juice and stir gently. Taste, then add salt or more lime juice if you'd like.
- 7
Divide the curry and broth into two bowls. Spoon shrimp and tomatoes evenly between them, then pour the remaining broth over the top.
Tools you’ll need
- large skillet (10-inch or larger)
- wooden spoon
- two serving bowls
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