THAI RED CURRY WITH SHRIMP
An easy-to-make Thai-style red curry with shrimp or prawns served over jasmine rice.
Provided by Elaine
Categories Entrée/Main Dish
Time 30m
Number Of Ingredients 19
Steps:
- Begin by cooking the rice. You can either cook it in an Instant Pot (1 cup rice with 1 cup water and a pinch of salt) for 5 minutes with a 10-minute natural release OR use my recipe for Never Fail Thai Coconut Rice, cooked on the stovetop. (link to recipe in Notes, below.)
- Peel and devein the shrimp or prawns. You can leave the tails on (they add flavour) or remove them first, your choice.
- Toss the shrimp with 2 teaspoons olive oil, minced garlic and red chili flakes. Set aside.
- Make the Thai red curry sauce. Combine the coconut milk with the fish sauce, curry paste, ginger, sugar, and lime juice. Set aside.
- Heat 2 teaspoons oil in a skillet over medium heat. Sauté diced onions and bell peppers until softened but not browned, about 5 - 7 minutes. Remove to a bowl.
- Add 2 teaspoons oil to the skillet. Cook shrimp (prawns) for a minute or two on each side, just until no longer translucent. Remove to a separate bowl.
- Transfer the onions and peppers back to the skillet and add the coconut curry sauce mixture. Bring to a boil, then reduce the heat and simmer until reduced by half.
- Add the shrimp back into the skillet. Stir in half the cilantro and basil leaves.
- Serve over jasmine rice. Garnish with the remaining cilantro, basil and sliced green onion.
Nutrition Facts : Calories 583 kcal, Carbohydrate 100 g, Protein 10 g, Fat 16 g, SaturatedFat 3 g, Sodium 1448 mg, Fiber 6 g, Sugar 12 g, UnsaturatedFat 13 g, ServingSize 1 serving
THAI-INSPIRED RED CURRY SHRIMP
Creamy, wonderful Thai-inspired red curry and shrimp dish, tastes just like in restaurants. Serve with jasmine rice or noodles of your choice and top with fresh basil or cilantro. Also wonderful with chicken, and feel free to play around with adding different veggies, yum!
Provided by babyluv26
Categories Main Dish Recipes Curries Seafood
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a wok or skillet over medium-high heat until almost smoking. Add garlic and ginger and saute for 30 seconds. Add onion and heat until softened, about 2 minutes. Add carrots and red pepper and saute until softened, about 7 minutes.
- Pour in coconut milk, soy sauce, and curry paste; stir until curry paste and coconut milk are well blended. Stir in shrimp. Lower the heat and simmer until the shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes.
Nutrition Facts : Calories 370.5 calories, Carbohydrate 12.4 g, Cholesterol 172.6 mg, Fat 28 g, Fiber 3.4 g, Protein 22.7 g, SaturatedFat 21 g, Sodium 714.6 mg, Sugar 4.2 g
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