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Red Thai Coconut Shrimp Curry

Creamy Red Thai Coconut Shrimp Curry That'll Warm Your Heart

A delightful Red Thai Coconut Shrimp Curry that's quick to prepare, bursting with flavor, and perfect for any weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1 pound Fresh medium shrimp peeled
  • 1 can (400 ml) Full-fat coconut milk
  • 2 tablespoons Red Thai curry paste
  • 1 tablespoon Fish sauce or substitute with soy sauce
  • 2 tablespoons Vegetable oil neutral oil
  • 2 cloves Garlic minced
  • 1 tablespoon Ginger freshly grated
  • 1 medium Red bell pepper sliced
  • 1 tablespoon Brown sugar or coconut sugar
  • 1 tablespoon Lime juice fresh
  • 1/4 cup Cilantro or Thai basil for garnish

Equipment

  • large skillet or wok

Method
 

Step-by-Step Instructions
  1. Heat the oil in a large skillet over medium heat until shimmering.
  2. Add minced garlic and grated ginger to the hot oil and sauté for 1 minute.
  3. Stir in the red Thai curry paste, cooking for another minute until fragrant.
  4. Pour in the coconut milk and stir well. Allow to simmer for 3-4 minutes.
  5. Add fish sauce and brown sugar, simmering for another 2-3 minutes.
  6. Incorporate the sliced red bell pepper and cook for 3-4 minutes.
  7. Gently add the shrimp to the skillet and cook for 4-6 minutes until pink and opaque.
  8. Remove from heat and stir in lime juice, adjusting seasoning as needed.
  9. Serve over jasmine rice, garnished with cilantro or Thai basil.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 700mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

For a spicier dish, adjust the amount of red curry paste. Leftovers can be stored in the fridge for 2-3 days.

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