Photo: Ryan Szulc
This Thai red shrimp curry recipe will be loved by kids and adults alike. Recipe by Eshun Mott
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
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.
Calories 435, Protein 29g, Carbohydrates 21g, Fat 28g, Fibre 4g, Sodium 664mg.
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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