Red Curry Shrimp
This easy red curry shrimp recipe is made with plump shrimp and crisp bell peppers simmered in a rich, creamy coconut curry broth. It is the perfect weeknight dinner made in just 20 minutes and tastes better than your favorite Thai restaurant.
Servings: 3 people
Ingredients
- 2 tablespoons oil
- 1½ tablespoons red curry paste
- ½ small red bell pepper cut into thick strips
- ½ small yellow bell pepper cut into thick strips
- 12.35 oz shrimp peeled and deveined
- 1 cup water
- 1½ tablespoon fish sauce or to taste
- 2 teaspoon sugar or to taste
- ¼ cup coconut cream
- 3 Thai red chilies slightly bruised, optional
- cilantro leaves for garnishing
Instructions
- Heat a saucepan over medium heat and add the oil. Add the red curry paste and stir-fry until fragrant.
- Add the bell peppers and stir to combine, then add the shrimp and stir well until everything is evenly coated.
- Add water, fish sauce, and sugar. Bring to a boil and cook for 2 to 3 minutes, or until the shrimp are cooked through.
- Lower the heat and stir in the coconut cream. Bring to a gentle boil.
- Add the Thai red chilies, then dish out and garnish with cilantro. Serve immediately.
Video
Nutrition
Serving: 3people | Calories: 229kcal | Carbohydrates: 7g | Protein: 24g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 188mg | Sodium: 865mg | Potassium: 428mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1878IU | Vitamin C: 70mg | Calcium: 96mg | Iron: 1mg