Red Curry With Shrimp, Zucchini, And Carrot Recipe

Name: Red Curry With Shrimp, Zucchini, And Carrot Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 ounce) can coconut milk; 4 tablespoons red curry paste; 2 small zucchini, cut into 1-inch cubes (about 3 cups); 2 small carrots, peeled, ends trimmed, cut into 1/2-inch pieces (about 2 cups); 1 to 2 jalapenos, stemmed, seeded, and sliced (optional); 1/2 cup fresh or frozen peas; 2 tablespoons Asian fish sauce; 2 tablespoons palm sugar or brown sugar; 1/2 cup low-sodium chicken stock or water; 8 ounces shrimp, peeled and deveined; Handful cilantro, stems removed, chopped; Handful mint leaves, stems removed, half chopped; 2 tablespoons fresh lime juice, from about 2 limes

Servings: persons

1 (14 ounce) can coconut milk
4 tablespoons red curry paste
2 small zucchini, cut into 1-inch cubes (about 3 cups)
2 small carrots, peeled, ends trimmed, cut into 1/2-inch pieces (about 2 cups)
1 to 2 jalapenos, stemmed, seeded, and sliced (optional)
1/2 cup fresh or frozen peas
2 tablespoons Asian fish sauce
2 tablespoons palm sugar or brown sugar
1/2 cup low-sodium chicken stock or water
8 ounces shrimp, peeled and deveined
Handful cilantro, stems removed, chopped
Handful mint leaves, stems removed, half chopped
2 tablespoons fresh lime juice, from about 2 limes

1
Open the coconut milk can and scoop off 1/4 cup of the thick cream. Add this to a large 12-inch non-stick skillet set over medium-high heat, and cook until liquid starts to bubble furiously. Add the red curry paste, reduce heat to medium-low, and stir with a wooden spoon until combined. Cook, stirring occasionally, until the curry paste is very fragrant, about three minutes.
2
Add the zucchini and carrots, turn the heat to medium, and stir until the pieces are completely covered in the paste. Cook, stirring occasionally, until vegetables just start to soften, about 3 minutes.
3
Pour in the remaining coconut milk, and stir well. Bring to a boil over high heat, and then reduce heat to maintain a steady simmer. If using jalapenos, add them now. Cook until vegetables are completely tender, about 7 minutes. Add shrimp and peas, and cook until shrimp are pink and plump, about 2 minutes.
4
In a medium sized bowl, stir together the fish sauce, chicken stock, and sugar. When sugar has dissolved, pour this into the skillet. Stir well and simmer for a minute. Turn off the heat, add cilantro, chopped mint, and lime juice. Serve the curry with the whole mint leaves as a garnish and a side of white rice.

193

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (14 ounce) can coconut milk, 4 tablespoons red curry paste, 2 small zucchini, cut into 1-inch cubes (about 3 cups), 2 small carrots, peeled, ends trimmed, cut into 1/2-inch pieces (about 2 cups), and more.

Yes, Red Curry With Shrimp, Zucchini, And Carrot Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!