Thai Red Curry Shrimp is a luscious and flavorful dish featuring plump shrimp cooked in a rich, creamy red curry sauce made with coconut milk and aromatic spices. Bright vegetables and a touch of fresh lime juice complete this classic Thai curry, perfect for a comforting yet exotic meal.
Recipe
Ingredients
- 500g shrimp, peeled and deveined
- 2 tablespoons red curry paste
- 1 can (400ml) coconut milk
- 1 tablespoon vegetable oil
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed
- 1 tablespoon fish sauce (or soy sauce for vegetarian)
- 1 teaspoon sugar
- Juice of 1 lime
- Fresh cilantro leaves (for garnish)
- Lime wedges (for serving)
- Steamed jasmine rice (for serving)
Preparation
- Heat the oil: In a large wok or skillet, heat vegetable oil over medium heat.
- Cook the curry paste: Add red curry paste and stir-fry for 1-2 minutes until fragrant.
- Add coconut milk: Gradually stir in the coconut milk and bring it to a gentle simmer.
- Add vegetables: Add red bell pepper and green beans. Cook for 5-7 minutes until the vegetables are tender-crisp.
- Cook shrimp: Add shrimp and cook for 3-5 minutes until they turn pink and are fully cooked.
- Season: Stir in fish sauce, sugar, and lime juice. Adjust seasoning to taste.
- Serve: Ladle the curry into bowls, garnish with fresh cilantro, and serve with steamed jasmine rice and lime wedges on the side.
Preparation Time
- Total Time: 25 minutes
- Prep time: 10 minutes
- Cooking time: 15 minutes
Serves
- 2-3 people
Nutritional Information (Per Serving)
- Calories: 320
- Protein: 25g
- Fat: 18g
- Carbohydrates: 14g
- Fiber: 4g
- Sodium: 800mg
Notes
- Protein variation: Substitute shrimp with chicken, tofu, or your favorite seafood.
- Adjust spice level: Add more or less red curry paste to suit your heat tolerance.
- Vegetable options: Broccoli, snap peas, or carrots work well in this dish.
- Storage: Refrigerate leftovers for up to 2 days and reheat gently before serving.
Enjoy this vibrant and aromatic red curry shrimp that brings the flavors of Thailand to your table!