Red Curry Shrimp
Dive into the vibrant flavors of this Red Curry Shrimp recipe, a quick and easy dish that brings the essence of Thai cuisine straight to your table. Succulent shrimp are simmered in a rich and creamy coconut milk base infused with bold red curry paste, aromatic garlic, and ginger. The addition of fresh vegetables like red bell peppers and julienned carrots adds a delightful crunch and a pop of color, while fish sauce, lime juice, and brown sugar perfectly balance savory, tangy, and sweet notes. Finished with fresh basil for a fragrant touch, this 30-minute dish is served over fluffy jasmine rice, making it an ideal weeknight dinner packed with flavor. Whether you're a fan of Thai food or looking to try something new, this recipe is sure to tantalize your taste buds!
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Recipe Information
Ingredients
- 1 pound raw shrimp (peeled and deveined)
- 3 tablespoons red curry paste
- 13.5 ounces coconut milk
- 1 tablespoon vegetable oil
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons lime juice
- 1 large red bell pepper (thinly sliced)
- 1 large carrot (julienned)
- 0.25 cup fresh basil leaves
- 2 cups cooked jasmine rice (for serving)
- 2 cloves garlic (minced)
- 1 teaspoon ginger (grated)
Instructions
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
Stir in the red curry paste and cook for another 1-2 minutes, stirring constantly, to release its flavors.
Pour in the coconut milk and stir to combine with the curry paste. Bring it to a gentle simmer.
Add the fish sauce, brown sugar, and lime juice to the skillet. Stir to balance the flavors.
Add the sliced red bell pepper and julienned carrot to the skillet. Simmer for 3-4 minutes until the vegetables begin to soften.
Add the raw shrimp to the skillet. Cook for 4-5 minutes, or until the shrimp turn pink and opaque.
Taste and adjust seasoning if necessary, adding more fish sauce, sugar, or lime juice to suit your preference.
Stir in the fresh basil leaves and cook for an additional 1 minute.
Serve the red curry shrimp hot over cooked jasmine rice. Garnish with extra basil if desired.
Nutrition Facts
Calories |
1577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2787 mg | 121% | |
| Total Carbohydrate | 226.8 g | 82% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 50.9 g | ||
| Protein | 128.4 g | 257% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 500 mg | 38% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2684 mg | 57% | |
*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.
