Thai Sour Shrimp Curry
A quick and tangy shrimp curry with tomatoes and mushrooms, ready in about 20 minutes. This everyday Thai-inspired dish is bright, savory, and perfect for a weeknight dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 320
- Protein
- 25g
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 cup cherry tomatoes
- 1 cup mushrooms, sliced
- 1 can (13.5 oz) coconut milk
- 2 tbsp red curry paste
- 2 tbsp fish sauce
Instructions
- 1
In a large pot, heat 1 tbsp oil over medium. Add 2 tbsp red curry paste and stir until fragrant, about 1 minute.
- 2
Pour in 1 can coconut milk and 1 cup water. Bring to a simmer, then add 1 cup cherry tomatoes and 1 cup sliced mushrooms. Cook until tomatoes soften, about 5 minutes.
- 3
Add 1 lb shrimp and 2 tbsp fish sauce. Simmer until shrimp are pink and opaque, about 3-4 minutes. Taste and adjust with salt or lime if desired.
- 4
Serve hot over steamed rice, garnished with cilantro and chili if you like.
Tools you’ll need
- large pot
- wooden spoon
- measuring cups
- measuring spoons
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