Red Curry Shrimp
Tender shrimp in a fragrant Thai red curry sauce with coconut milk, ready in under 20 minutes. Serve over jasmine rice for a restaurant-quality dinner at home.
- Total time
- 18 min
- Servings
- 2
- Calories
- 312
- Protein
- 28g
Ingredients
- ¾ lb large shrimp, peeled and deveined
- 2 tablespoons red curry paste
- 1 can (13.5 oz) unsweetened coconut milk
- 1 tablespoon fish sauce
- ½ whole lime, cut into wedges
- 1 whole red bell pepper
- ¼ cup fresh basil leaves
- 1 tablespoon neutral oil
Instructions
- 1
Place the red bell pepper on a cutting board and slice it in half lengthwise from top to bottom. Remove and discard the white core and seeds, then slice each half crosswise into thin strips about 1/4 inch wide, like cutting ribbon.
- 2
Pat the shrimp dry with a clean kitchen towel or paper towel, pressing gently to remove surface moisture so they will cook evenly and brown properly.
- 3
Heat 1 tablespoon neutral oil in a large skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 60 seconds.
- 4
Add 2 tablespoons red curry paste to the hot oil and stir constantly for 30 seconds until the paste becomes very fragrant and turns a darker shade of red, which blooms the spices.
- 5
Pour the entire can of coconut milk into the skillet, scraping the curry paste up from the bottom with a wooden spoon and stirring until the paste and oil blend evenly with the milk.
- 6
Add 1 tablespoon fish sauce to the sauce and stir well until combined, then taste a tiny spoonful and adjust the saltiness with more fish sauce if needed, about 30 seconds.
- 7
Slide all the shrimp into the simmering sauce and stir gently with a wooden spoon, making sure each shrimp touches the hot liquid so it cooks evenly.
- 8
Cook the shrimp, stirring once every 30 seconds, until they turn from gray-translucent to completely opaque pink and curl into a tight C shape, about 4 to 5 minutes total.
- 9
Add the red bell pepper strips to the skillet and stir gently for 1 minute until the peppers soften slightly but still have a light crunch.
- 10
Scatter 0.25 cup fresh basil leaves on top of the curry, then squeeze the juice from the lime wedges over everything and stir once to combine.
- 11
Divide the shrimp curry evenly between two shallow bowls or plates, making sure each serving has shrimp, sauce, peppers, and basil in roughly equal amounts.
Tools you’ll need
- large skillet, 12-inch minimum
- wooden spoon or silicone spatula
- cutting board
- chef's knife
- paper towels or kitchen towel
- measuring spoons
- can opener
- small spoon for tasting
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