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Red Coconut Curry with Shrimp
Red Coconut Curry with Shrimp
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Spicy red coconut curry with shrimp and veggies, served over rice.
Ingredients:
  • 1 tablespoon vegetable oil
  • 1 medium white onion, diced
  • 1 medium red bell pepper, cut into thin strips
  • 0.5 medium jalapeno pepper, minced
  • 1 (14 ounce) can unsweetened coconut milk
  • 3 tablespoons red curry paste
  • 2 tablespoons brown sugar
  • 1.5 tablespoons fish sauce
  • 1.5 tablespoons cornstarch
  • 1.5 tablespoons cold water
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 2 tablespoons chopped Thai basil
  • 1 medium lime, cut into wedges
Instructions:
  • In a large pan over medium-high heat, sauté onion, bell pepper, and jalapeno until softened, for about 4 to 5 minutes. Transfer the vegetables to a bowl using a slotted spoon and set them aside.
  • Lower the heat and mix in coconut milk, curry paste, brown sugar, and fish sauce. Whisk until combined and gently bring to a boil.
  • In a small bowl, whisk together cornstarch and water until smooth. Pour into sauce and cook over medium heat, stirring occasionally, until it thickens, around 5 minutes.
  • Dry the shrimp and mix them into the sauce with the cooked veggies. Let the curry simmer gently, stirring occasionally, until the shrimp turn opaque and are fully cooked, about 3 to 5 minutes. Garnish with Thai basil and serve with lime wedges.

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