Thai Red Curry with Shrimp
A quick and flavorful Thai red curry with shrimp and mixed vegetables simmered in creamy coconut milk, served over jasmine rice.
10 min
Prep
10 min
Cook
4
Serves
450
Calories
Macros · per serving
25g protein
55g carbs
18g fat
Ingredients
For 4 servings
- 400 grams shrimp
- 2 tablespoons red curry paste
- 400 milliliters coconut milk
- 1 red bell pepper
- 1 carrot
- 1 zucchini
- 1 onion
- 2 cloves garlic
- 1 tablespoon ginger
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 2 tablespoons vegetable oil
- 2 cups jasmine rice
- 4 cups water
- 10 basil leaves
- 1 teaspoon sugar
Instructions
- 1
Rinse the shrimp under cold water and pat dry. Set aside.
- 2
Cook the jasmine rice according to package instructions using 2 cups of rice and 4 cups of water.
- 3
In a large pan, heat vegetable oil over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté for 2 minutes until fragrant.
- 4
Add red curry paste to the pan and cook for another minute, stirring constantly.
- 5
Pour in coconut milk and bring to a simmer.
- 6
Slice red bell pepper, carrot, and zucchini. Add them to the pan and cook for 5 minutes until they're slightly tender.
- 7
Add shrimp to the pan and cook until they turn pink, about 3-4 minutes.
- 8
Stir in fish sauce, lime juice, and sugar. Adjust seasoning to taste.
- 9
Garnish with fresh basil leaves and serve over cooked jasmine rice.
Cook it this week.
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