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Thai Red Curry Shrimp
Experience the vibrant flavors of Thailand with this Thai Red Curry Shrimp recipe. Tender shrimp are enveloped in a rich and creamy coconut milk sauce, infused with aromatic spices and the heat of red curry paste. Fresh basil adds a burst of herbal freshness, while a squeeze of lime elevates the dish with a tangy twist. Perfectly served over fluffy rice, this dish is not only a feast for the senses but also a journey into the heart of Thai cuisine, where balance and harmony in flavors reign supreme.
Ingredients
- Cooked rice
- 4 cups, for serving
- Fresh basil leaves
- 1/2 cup, chopped plus extra for garnish
- Vegetable oil
- 2 tablespoons
- Fresh ginger
- 1 tablespoon, minced
- Garlic
- 3 cloves, minced
- Onion
- 1 medium, diced
- Bell peppers
- 2, sliced (red and yellow for color)
- Lime juice
- 2 tablespoons, freshly squeezed
- Brown sugar
- 1 tablespoon
- Fish sauce
- 2 tablespoons
- Coconut milk
- 1 can (13.5 oz)
- Red curry paste
- 2 tablespoons
- Shrimp
- 1 pound, peeled and deveined
Instructions
- In a large skillet or wok, heat the vegetable oil over medium heat until shimmering.
- Add the diced onion, minced garlic, and minced ginger. Sauté until fragrant and the onion becomes translucent, about 2 minutes.
- Stir in the red curry paste, cooking for another minute to release its flavors.
- Add the sliced bell peppers to the skillet, sautéing for 2-3 minutes until they begin to soften.
- Carefully add the shrimp to the skillet, cooking until they turn pink and are cooked through, about 3-4 minutes.
- Pour in the coconut milk, fish sauce, brown sugar, and lime juice. Stir well to combine all the ingredients.
- Let the curry sauce simmer for about 5 minutes, allowing the flavors to meld together, stirring occasionally.
- Stir in the chopped basil leaves, reserving some for garnish.
- Serve the Thai red curry shrimp over the cooked rice, garnishing with additional basil leaves and a wedge of lime if desired.
- Enjoy your flavorful journey through Thai cuisine!
Tips
- For a spicier kick, add sliced Thai bird chilies or extra red curry paste.
- Feel free to customize the vegetables; snap peas, zucchini, or broccoli would be great additions.
- For a vegetarian option, substitute shrimp with tofu or chickpeas.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 15 minutes Calories: 420 Fat: 25g Carbs: 32g Protein: 28g Sodium: 800mg Sugar: 4g
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