Imagine a dish that transports you straight to the vibrant streets of Thailand with just one bite - our Thai Red Curry Shrimp is that magical culinary journey! Packed with bold, aromatic flavors and succulent shrimp swimming in a creamy, spicy coconut sauce, this recipe is your ticket to an exotic dining experience that's surprisingly easy to create in your own kitchen. Whether you're a seasoned home chef or a curious food adventurer, this recipe promises to turn an ordinary dinner into an extraordinary feast that will have everyone asking for seconds.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 tablespoon red curry paste
- 1 can (14 oz) coconut milk
- 1 bell pepper, sliced
- 1 cup snap peas
- 2 tablespoons fish sauce
- Fresh basil for garnish
Instructions
- Prepare all ingredients by peeling and deveining the shrimp, slicing the bell pepper, and washing the snap peas. Ensure all ingredients are ready before cooking.
- Heat a large skillet or wok over medium-high heat. Add 2 tablespoons of oil and let it become hot.
- Add the red curry paste to the hot oil and stir-fry for 30-45 seconds until fragrant, releasing its aromatic oils.
- Pour in the coconut milk and fish sauce, stirring to combine the curry paste completely. Bring the mixture to a gentle simmer.
- Add sliced bell peppers and snap peas to the sauce. Cook for 2-3 minutes until vegetables start to soften but remain crisp.
- Add the shrimp to the skillet and cook for 3-4 minutes, stirring occasionally, until the shrimp turn pink and are just cooked through.
- Taste the curry and adjust seasoning if needed with additional fish sauce or a pinch of salt.
- Remove from heat and garnish with fresh torn basil leaves.
- Serve hot over steamed jasmine rice, allowing each person to spoon the curry over their rice.
Tips
- Use Fresh Ingredients: The key to an authentic Thai curry is using fresh, high-quality ingredients. Choose plump, fresh shrimp and vibrant, crisp vegetables.
- Control Your Heat: Red curry paste varies in spiciness, so start with less and add more to taste. You can always increase the heat, but you can't take it away!
- Don't Overcook the Shrimp: Shrimp cook quickly and can become rubbery if overdone. Remove them from heat as soon as they turn pink and curl slightly.
- Quality Matters: Invest in good coconut milk and authentic Thai red curry paste for the most genuine flavor profile.
- Garnish Generously: Fresh basil isn't just a garnish - it adds a bright, aromatic finish that elevates the entire dish.
- Serve Immediately: This curry is best enjoyed hot and fresh, straight from the pan over steaming jasmine rice.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 25g
Fat: 20g
Saturated Fat: 15g
Cholesterol: 180mg
