Lighter Coconut Red Curry Shrimp
This coconut red curry shrimp is delicious!
Servings: 4 servings
Calories: 295kcal
Ingredients
- 13.6 oz canned coconut milk
- 2 tablespoons Thai Kitchen® Red Curry Paste Thai Kitchen® Red Curry Paste
- 1 tablespoon brown sugar
- 1 pound large shrimp peeled and deveined
- 1/4 cup fresh Thai basil chopped roughly (optional)
- 1 1/2 tablespoons fish sauce
Instructions
- Simmer coconut milk in large skillet over medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 minutes.
- Stir in shrimp and vegetables. Cook 3 to 5 minutes or just until shrimp turn pink. Stir in basil and fish sauce.
- Serve over either brown or jasmine rice.
Notes
Nutrition Information Per Serving not including rice
Nutrition
Calories: 295kcal | Carbohydrates: 10g | Protein: 21g | Fat: 19g | Cholesterol: 168mg | Sodium: 1095mg | Fiber: 1g
I should note: I don’t think you should keep the tails on as I did in the photos. I only kept them on because I know how beautiful their bright red color looks in photographs :)
-Andie
Yum! You had me at coconut milk. :)
Looks great, and sounds fast & easy to fix. My kind of recipe!! You say to cook until vegetables are tender crisp, but I’m not sure what veggies you mean. Thanks!
Oops! Edited to remove the vegetables. I think you should serve stir fried vegetables on the side :)
Andie
Thai food is definitely my favourite at the moment.
Looks Fantastic! I started following your blog after reading your amazing story. Thank you for your words of wisdom and beauty – my new hobby is walking and I love it!
mmmmmm! Just made this! Super tasty & super quick! I had to modify slightly with what I had on hand. Great foundation for an amazing red curry!
Instragrammed it! lol #CanYouStayForDinner
Where do you find fish sauce?
Fish sauce is near the soy sauce in the Asian section of your supermarket. Mine is in a glass bottle similar to soy sauce.
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Hi! If I can’t find the curry paste (99% sure I won’t…live in West Africa), can I replace it with curry powder, about how much would you suggest? I LOVE your blog. Just found it today and already planning next week’s meals with your recipes!
I had the same question! I don’t have any, but don’t want to make it using the powder if it’s not going to turn out good :)
Yum! Tastes just like one of my favorite dishes from our local Thai restuarants. Nice job. :)
Do you think using “light” coconut milk would change the flavour drastically?
Hey Monica,
No, not at all!
Andie
Made this last night for dinner, and it really hit the spot. So good. I will definitely make this again. I didn’t have any Thai basil, and it was still super delicious without it. Thanks for sharing it with us!
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This is the same recipe on the “Thai Kitchen” coconut milk can!