Red Shrimp Curry
Indulge in the vibrant flavors of this Red Shrimp Curry, a quick and satisfying dish that pairs succulent shrimp with a rich, aromatic sauce. Featuring bold Thai-inspired ingredients like red curry paste, creamy coconut milk, and zesty lime leaves, this recipe delivers a perfect balance of spicy, savory, and slightly sweet notes. Tender zucchini and red bell peppers add color and crunch, while fresh basil leaves infuse the dish with an herbal, fragrant finish. Ready in just 35 minutes, this one-pan wonder is perfect for weeknight dinners or a crowd-pleasing meal. Serve it over fluffy jasmine rice to soak up every drop of the luscious sauce. This recipe is a must-try for lovers of easy, authentic Asian cuisine!
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Recipe Information
Ingredients
- 500 grams large shrimp (peeled and deveined)
- 3 tablespoons red curry paste
- 400 ml coconut milk
- 2 tablespoons vegetable oil
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 pieces lime leaves (thinly sliced)
- 1 piece red bell pepper (thinly sliced)
- 1 medium zucchini (sliced into half moons)
- 10 pieces fresh basil leaves
- 1 tablespoon lime juice
- 120 ml water
- 2 cups jasmine rice (optional, for serving)
Instructions
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the red curry paste and sauté for 2-3 minutes until fragrant.
Pour in the coconut milk and water, stirring to combine. Let it simmer for 3-4 minutes.
Stir in the fish sauce, brown sugar, and lime leaves. Simmer for another 2 minutes.
Add the sliced red bell pepper and zucchini to the curry. Cook for 5-6 minutes until the vegetables are tender but still crisp.
Add the shrimp to the skillet, stirring gently to coat with the sauce. Cook for 3-4 minutes until the shrimp turn pink and are fully cooked.
Stir in the lime juice and fresh basil leaves. Let it simmer for 1 more minute.
Taste and adjust seasoning with additional fish sauce or sugar if needed.
Serve the red shrimp curry hot with cooked jasmine rice or noodles on the side.
Nutrition Facts
Calories |
1628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 976 mg | 326% | |
| Sodium | 4458 mg | 194% | |
| Total Carbohydrate | 201.0 g | 73% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 51.6 g | ||
| Protein | 139.4 g | 279% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2997 mg | 64% | |
*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.
