Thai Red Curry Shrimp
Spicy coconut curry with succulent shrimp and fresh vegetables
Ingredients
Instructions
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Prepare the shrimpRinse the peeled and deveined shrimp under cold water, then pat dry with paper towels. Season lightly with salt and set aside.
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Make the curry baseHeat vegetable oil in a large pot or wok over medium heat. Add the red curry paste and stir-fry for 1-2 minutes until fragrant. Add the lemongrass, ginger, and kaffir lime leaves, stirring to combine.
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Add the coconut milkPour in the coconut milk and bring to a gentle simmer. Do not let it boil rapidly as this can cause the coconut milk to separate. Stir in the fish sauce and palm sugar until dissolved.
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Cook the vegetablesAdd the bell pepper, snow peas, and zucchini to the simmering curry. Cook for about 3-4 minutes until the vegetables are crisp-tender but still bright in color.
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Add the shrimpGently add the shrimp to the curry and simmer for 3-4 minutes until they turn pink and opaque. Be careful not to overcook the shrimp as they can become tough and rubbery.
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Adjust the seasoningTaste the curry and adjust seasonings as needed. Add more fish sauce for saltiness, sugar for sweetness, or curry paste for heat. The curry should have a balance of spicy, sweet, and savory flavors.
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Finish and serveRemove the lemongrass pieces and tough kaffir lime leaves from the curry. Stir in most of the Thai basil leaves, reserving some for garnish. Serve the curry hot over steamed jasmine rice, garnished with fresh cilantro, remaining basil leaves, and lime wedges on the side.
Nutritional Information
420
Calories
per serving
28
Protein
g per serving
16
Carbohydrates
g per serving
30
Total Fat
g per serving
22
Saturated Fat
g per serving
3.5
Fiber
g per serving
8
Sugar
g per serving
980
Sodium
mg per serving
45
Vitamin C
mg per serving
2.8
Iron
mg per serving
Thai Red Curry Shrimp is Also Known As
Gaeng Phed Goong, Thai Shrimp Curry, Red Curry with Prawns or Kaeng Phet Gung
