Thai Shrimp Curry Recipe

Name: Thai Shrimp Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons peanut oil; 1/2 cup chopped shallot; 1 large red bell pepper, cut into strips; 2 medium carrots, trimmed and shredded; 2 teaspoons minced garlic; 1 1/2 tablespoons Thai red curry paste (or to taste); 2 tablespoons fish sauce; 2 teaspoons light brown sugar; 1 (14 ounce) can coconut milk; 1 lb medium shrimp, peeled and deveined; 3 tablespoons chopped Thai basil; 3 tablespoons chopped fresh cilantro leaves; cooked jasmine rice, accompaniment; 1 sprig fresh cilantro, garnish

Servings: persons

2 tablespoons peanut oil
1/2 cup chopped shallot
1 large red bell pepper, cut into strips
2 medium carrots, trimmed and shredded
2 teaspoons minced garlic
1 1/2 tablespoons Thai red curry paste (or to taste)
2 tablespoons fish sauce
2 teaspoons light brown sugar
1 (14 ounce) can coconut milk
1 lb medium shrimp, peeled and deveined
3 tablespoons chopped Thai basil
3 tablespoons chopped fresh cilantro leaves
cooked jasmine rice, accompaniment
1 sprig fresh cilantro, garnish

1
In a large wok or saute pan, heat the oil over medium-high heat.
2
Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes.
3
Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute.
4
Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil.
5
Simmer until thickened slightly, about 2 minutes.
6
Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes.
7
Remove from the heat and stir in the basil and cilantro.
8
Serve over jasmine rice, garnished with cilantro sprigs.

213

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 2 tablespoons peanut oil, 1/2 cup chopped shallot, 1 large red bell pepper, cut into strips, 2 medium carrots, trimmed and shredded, and more.

Yes, Thai Shrimp Curry 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.

Thai Shrimp Curry

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