Thai Red Curry Shrimp and Calamari
Dive into the vibrant flavors of Thailand with this Thai Red Curry Shrimp and Calamari recipe, a seafood lover's dream packed with bold, aromatic ingredients. Tender shrimp and calamari rings swim in a luscious coconut milk base infused with the fiery kick of Thai red curry paste, fragrant garlic, and zesty kaffir lime leaves. Sweet red bell peppers add a pop of color and crunch, while fresh basil leaves lend a fragrant finish. Perfectly balanced with fish sauce and a touch of sugar, this quick and easy 30-minute dish pairs beautifully with fluffy jasmine rice and lime wedges for a zesty twist. Whether you're craving a comforting weeknight meal or looking to impress with authentic Thai cuisine, this seafood curry is sure to hit the spot.
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Recipe Information
Ingredients
- 300 grams Shrimp, peeled and deveined
- 250 grams Calamari, cleaned and sliced into rings
- 400 milliliters Coconut milk
- 3 tablespoons Thai red curry paste
- 2 tablespoons Vegetable oil
- 2 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 tablespoon Fish sauce
- 1 teaspoon Sugar
- 2 leaves Kaffir lime leaves, torn
- 1 medium Red bell pepper, thinly sliced
- 1 handful Basil leaves
- 1 whole Lime, cut into wedges
- 2 cups Jasmine rice, cooked
- 0.25 cup Water
Instructions
Prepare all ingredients by cleaning the shrimp and calamari, slicing the bell pepper, and assembling the aromatics (garlic, ginger, and kaffir lime leaves).
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the minced garlic and ginger to the pan and sauté for 1-2 minutes, until fragrant.
Stir in the Thai red curry paste and cook for another minute to enhance the flavors.
Pour in the coconut milk and water, stirring until the curry paste is fully dissolved. Bring the mixture to a simmer.
Add the kaffir lime leaves, fish sauce, and sugar to the pan, mixing well.
Toss in the sliced red bell pepper and allow it to cook for 3-4 minutes, until slightly softened.
Add the shrimp and calamari to the curry. Simmer for 4-5 minutes, stirring occasionally, until the shrimp turn pink and opaque and the calamari is tender.
Taste and adjust seasoning if needed, adding more fish sauce or sugar to balance the flavors.
Remove from heat and stir in the fresh basil leaves.
Serve hot over jasmine rice with lime wedges on the side for squeezing over the curry just before eating.
Nutrition Facts
Calories |
1816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1168 mg | 389% | |
| Sodium | 3793 mg | 165% | |
| Total Carbohydrate | 230.6 g | 84% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 42.6 g | ||
| Protein | 142.6 g | 285% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2683 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.
