Description
A rich and flavorful Thai red curry made with tender shrimp simmered in a creamy coconut sauce, infused with aromatic spices and herbs. Served over fragrant jasmine rice for a satisfying meal.
Ingredients
Units
Scale
- 1 lb (450g) large shrimp, peeled and deveined
- 1 tbsp vegetable oil
- 2 tbsp Thai red curry paste
- 1 can (13.5 oz) coconut milk
- 1/2 cup chicken or vegetable broth
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1 red bell pepper, thinly sliced
- 1/2 cup snap peas or green beans
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- Juice of 1/2 lime
- Fresh basil or cilantro, for garnish
- Cooked jasmine rice, for serving
Instructions
- Heat oil in a large skillet over medium heat. Add onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant.
- Stir in red curry paste and cook for another minute to release flavor.
- Add coconut milk, broth, fish sauce, and brown sugar. Stir to combine and bring to a gentle simmer.
- Add bell pepper and snap peas. Cook for 4–5 minutes until vegetables are just tender.
- Add shrimp and simmer for 3–4 minutes until pink and cooked through.
- Stir in lime juice and remove from heat.
- Serve over jasmine rice and garnish with fresh herbs.
Notes
- Adjust curry paste amount to control heat level.
- Use frozen shrimp if fresh is not available—just thaw before cooking.
- Substitute with tofu or chicken if preferred.
Nutrition
- Serving Size: 1.5 cups with rice
- Calories: 420
- Sugar: 5g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 170mg