Thai Red Curry with Shrimp
Shrimp and vegetables simmered in a fragrant coconut red curry sauce with lime and basil. Ready in about 25 minutes.
- Servings
- 4
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
Ingredients
Equipment
- Large deep skillet or wok
Instructions
Start the rice if you’re serving it. Heat the oil in the skillet over medium heat, add the curry paste and fry, stirring, until fragrant, 1 minute.
Stir in the coconut milk, broth, fish sauce and brown sugar and bring to a simmer.
Add the bell pepper and zucchini and simmer until just tender, 5 minutes.
Add the shrimp and simmer until pink and opaque, 3–4 minutes. Take the pan off the heat and stir in the lime juice and basil. Taste and add more fish sauce or lime if needed. Serve over rice.
Notes
- Curry pastes vary a lot in heat. Start with less and add more once you’ve tasted the sauce.
- Chicken thigh strips work in place of shrimp; simmer them for 8 to 10 minutes.
My notes
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Nutrition estimate
- Calories
- 385
- Protein
- 32 g
- Carbs
- 11 g
- Fat
- 25 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
