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Thai Shrimp Curry

Thai Shrimp Curry Recipe

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp vegetable oil
  • 3 tbsp Thai red curry paste
  • 1 (14 oz) can full-fat coconut milk
  • 1 tbsp fish sauce
  • 2 tsp brown sugar
  • 1 lime, juiced
  • 1 shallot, thinly sliced
  • 3 cloves garlic, minced
  • 1 red bell pepper, thinly sliced
  • ΒΌ cup fresh basil or cilantro leaves

Method
 

  1. Heat oil in a large skillet over medium-high heat. Sear shrimp for 1 to 2 minutes per side until just pink, then transfer to a plate.
  2. Reduce heat to medium. Cook shallot until softened, about 3 minutes. Add garlic and curry paste, and cook 1 minute until fragrant.
  3. Pour in coconut milk, fish sauce, and brown sugar. Simmer 5 minutes, then add shrimp and bell pepper. Simmer 2 to 3 minutes until shrimp are cooked through.
  4. Remove from heat. Stir in lime juice and most of the basil. Ladle over rice and top with reserved basil.

Notes

If your curry paste is especially salty, start with a little less fish sauce and add more at the end after tasting. Frozen shrimp work beautifully as long as you thaw and pat them dry so they sear instead of steam.