My Favorite Thai Red Shrimp Curry
Dive into a vibrant, flavor-packed experience with "My Favorite Thai Red Shrimp Curry," an irresistible fusion of fragrant spices, creamy coconut milk, and tender shrimp. This quick and easy dish, ready in just 30 minutes, features juicy, perfectly cooked shrimp simmered in a luscious Thai red curry sauce infused with garlic, ginger, and the bold kick of red curry paste. Sliced red bell peppers and zucchini add a delightful crunch, while a hint of lime, fish sauce, and brown sugar create the perfect balance of tangy, salty, and sweet flavors. Serve this aromatic curry over fluffy jasmine rice, and garnish with fresh cilantro for an authentic Thai-inspired meal. Optional sliced red chilies add customizable heat to suit your spice-loving cravings. Perfect for weeknight dinners or impressing guests, this shrimp curry is your go-to recipe for bold, exotic comfort food.
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Recipe Information
Ingredients
- 1 pound raw shrimp (peeled and deveined)
- 3 tablespoons Thai red curry paste
- 14 ounces coconut milk (full-fat)
- 1 tablespoon vegetable oil
- 1 medium yellow onion (sliced)
- 1 medium red bell pepper (sliced into strips)
- 1 medium zucchini (halved and sliced)
- 3 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 2 teaspoons fish sauce
- 1 teaspoon brown sugar
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro leaves (chopped)
- 4 cups cooked jasmine rice (for serving)
- 1 piece optional red chili (sliced, for heat)
Instructions
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the sliced onion and cook for 2-3 minutes, until slightly softened.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the Thai red curry paste and stir for another minute, allowing the paste to release its aroma.
Slowly pour in the coconut milk, stirring to combine with the curry paste.
Add the fish sauce and brown sugar, stirring well. Let the sauce simmer gently for 5 minutes.
Add the red bell pepper and zucchini slices to the sauce. Simmer for 3-4 minutes, until the vegetables are tender but still crisp.
Add the shrimp to the skillet, stirring gently to coat them in the sauce. Cook for 3-4 minutes, or until the shrimp turn pink and are fully cooked.
Stir in the lime juice and optional red chili slices for added heat. Taste the sauce and adjust seasoning if needed.
Remove the curry from heat and garnish with fresh cilantro.
Serve hot over cooked jasmine rice and enjoy!
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 1000 mg | 43% | |
| Total Carbohydrate | 73.1 g | 27% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 8.6 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 916 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
