Name: Thai Red Curry with Shrimp
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 1 pound (450g) large shrimp, peeled and deveined; 2 tablespoons vegetable oil; 3 tablespoons Thai red curry paste; 2 cans (13.5 oz each) coconut milk; 2 tablespoons fish sauce; 1 tablespoon palm sugar or brown sugar; 1 red bell pepper, sliced; 1 cup bamboo shoots, drained and sliced; 1 cup Thai eggplant or regular eggplant, cubed; 4 kaffir lime leaves, torn; 1 stalk lemongrass, bruised and cut into 2-inch pieces; 1 tablespoon lime juice, freshly squeezed; 1/2 cup Thai basil leaves; 1/4 cup cilantro, chopped for garnish

Instructions

Prepare the shrimp

Rinse the peeled and deveined shrimp under cold water. Pat dry with paper towels and set aside.
Create the curry base

Heat vegetable oil in a large pot over medium heat. Add the red curry paste and stir for 1-2 minutes until fragrant, being careful not to burn it.
Add liquids

Gradually stir in the coconut milk. Bring to a gentle simmer, then add fish sauce, palm sugar, kaffir lime leaves, and lemongrass. Stir until sugar is dissolved.
Cook the vegetables

Add the red bell pepper, bamboo shoots, and eggplant to the curry. Simmer for 5-7 minutes until vegetables begin to soften but still maintain some firmness.
Add the shrimp

Add the shrimp to the curry and cook for 3-4 minutes until they turn pink and are just cooked through. Be careful not to overcook the shrimp or they will become tough.
Finish with aromatics

Turn off the heat and stir in the lime juice and Thai basil leaves. The residual heat will wilt the basil while preserving its aromatic flavor.
Serve

Remove the lemongrass pieces and kaffir lime leaves. Ladle the curry into bowls over steamed jasmine rice. Garnish with fresh cilantro leaves and serve immediately.

Thai Red Curry with Shrimp

Ingredients

Instructions

Nutritional Information