Thai Red Shrimp Curry

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PREP TIME

20 min

TOTAL TIME

35 min

Makes

4 Servings

Thai Red Shrimp Curry

Photo: Ryan Szulc

This Thai red shrimp curry recipe will be loved by kids and adults alike. Recipe by Eshun Mott


Ingredients

  • 1 tbsp vegetable oil
  • 1 1/2 cups chopped yellow onion
  • 2 tsp chopped garlic
  • 1 tbsp peeled, chopped ginger
  • 1 tbsp Thai red curry paste
  • 1 400 mL can coconut milk
  • 1 cup chicken broth , (homemade or sodium-free)
  • 1 1/2 cups canned tomatoes , squished up with their juices
  • 1 tbsp fish sauce
  • 1 tsp grated lime zest
  • 2 tbsp lime juice
  • 1 tsp granulated sugar
  • 1 lb large peeled shrimp
  • 1 red sweet pepper , or yellow sweet pepper, sliced
  • 6 oz sugar snap peas
  • 2 tbsp chopped basil
  • 2 tbsp chopped cilantro

Instructions

  • Heat oil in a large pot over medium.
  • Add onions and sauté for 2 min or until softened. Add garlic and ginger and sauté for 1 min more. Add curry paste, and stir to coat vegetables. Add coconut milk, bring to a boil and boil for 5 min or until slightly reduced. Add chicken stock, tomatoes, fish sauce, lime zest and juice, and sugar and simmer for 5 min longer or until sauce is flavourful.
  • Add shrimp and sliced peppers and simmer gently for 1 min or until shrimp are just pink. Add sugar snap peas and cook 1 min longer or until vegetables are just cooked through.
  • Serve over steamed rice sprinkled with basil and cilantro.

Nutrition (per serving)

  • Calories
  • 435,
  • Protein
  • 29 g,
  • Carbohydrates
  • 21 g,
  • Fat
  • 28 g,
  • Fibre
  • 4 g,
  • Sodium
  • 664 mg.

The Warm-Up

Prepare red curry sauce through Step 2 and freeze. Defrost sauce fully, adding a little water and salt if needed. Cook shrimp, peppers and sugar snap peas in sauce on medium until everything is cooked through.

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