Thai Shrimp Curry
Aromatic Thai red curry with succulent shrimp, coconut milk, and fresh vegetables. Ready in under 30 minutes for a vibrant weeknight dinner.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 32g
Ingredients
- 3 tbsp Thai red curry paste
- 14 oz Coconut milk
- 1.5 lbs Large shrimp, peeled and deveined
- 1 whole Red bell pepper, sliced
- ¼ cup Thai basil leaves
- 1 tbsp Fish sauce
- 1 tsp Brown sugar
- 2 tbsp Lime juice
- 2 whole Shallots, sliced
- 3 cloves Garlic cloves, minced
- 2 whole Thai chilies, sliced
- 1 tbsp Vegetable oil
Instructions
- 1
Peel and devein shrimp if not already done. Pat dry with paper towels.
- 2
Slice red bell pepper into strips. Slice shallots and Thai chilies. Mince garlic.
- 3
Heat oil in a 12-inch skillet over medium-high heat. Add curry paste, stirring for 1-2 minutes until fragrant.
- 4
Pour in coconut milk and stir well to combine with the curry paste.
- 5
Add shallots, garlic, and Thai chilies. Simmer for 3 minutes.
- 6
Add shrimp and bell pepper. Cook for 4-5 minutes, stirring occasionally, until shrimp turn pink.
- 7
Stir in fish sauce, brown sugar, and lime juice. Taste and adjust seasoning.
- 8
Remove from heat and stir in fresh Thai basil. Serve immediately over jasmine rice.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- cutting board
- chef's knife
- measuring spoons
- measuring cups
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
