seafood
sautéed
everyday
main course
creamy
Thai
all seasons
Hot
Red Curry Shrimp
Difficulty
easy
Time
35m
Price Category
average
Calories
Medium
This Red Curry Shrimp recipe is a quick and delicious journey to Thailand, right from your kitchen. The creamy coconut milk, aromatic red curry paste, and fresh shrimp create a perfect harmony that will surely enchant your taste buds. Prepare it on a busy weekday or treat your guests; success is guaranteed. Served with rice, it's a complete and satisfying meal.
ingredients
Steps
Preparation
Prepare all ingredients: peel and devein shrimp, chop onion, mince garlic, grate ginger, slice bell pepper, and halve green beans.
Build the Base
Heat oil in a large skillet or wok over medium heat. Add chopped red onion and sauté for 3-4 minutes until softened. Then add minced garlic and grated ginger, and cook for another 1 minute until fragrant.
Cook the Curry
Stir in the red curry paste and cook for 1-2 minutes until aromatic. Pour in the coconut milk, stir until smooth, then add the red bell pepper and green beans. Bring to a boil, then reduce heat to medium and simmer for 5-7 minutes, until vegetables are slightly tender but still crisp.
Add Shrimp
Add the cleaned shrimp to the sauce. Cook for 3-5 minutes, or until the shrimp turn pink and are cooked through. Be careful not to overcook them, as they can become rubbery.
Season and Serve
Stir in the fish sauce, brown sugar, and lime juice. Taste and adjust seasoning if needed. Serve immediately, garnished with fresh chopped cilantro, alongside jasmine rice.
Extra Tips
► If you like it spicier, add a bit of fresh chili or more curry paste.
► Serve with jasmine rice to soak up all that delicious sauce.
► Store leftovers in an airtight container and enjoy the flavors the next day.
Nutrition
| Per 100g | Per Serving 250g / 8.8 oz | |
|---|---|---|
| Calories | 280 kcal | 700 kcal |
| Protein | 18g | 45g |
| Fat | 20g | 50g |
| Carbohydrate | 8g | 20g |
| Fiber | 2g | 5g |
| Sugar | 4g | 10g |