Red Curry Shrimp

1. 1

   Stir red curry paste in large skillet over medium-high heat until fragrant, about 1 minute.

2. 2

   Add coconut milk and clam juice and bring to boil, whisking until paste dissolves.

3. 3

   Boil until sauce is thick enough to coat spoon, stirring occasionally, about 7 minutes.

4. 4

   Add shrimp to sauce.

5. 5

   Cook until shrimp turn pink and are just opaque in center, turning occasionally, about 4 minutes.

6. 6

   Stir in cilantro.

7. 7

   Season to taste with salt and pepper.

8. 8

   Divide shrimp and sauce among 4 shallow bowls.

9. 9

   Garnish with lime wedges and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.