Red Curry with Shrimp
Prepare a flavorful red curry with shrimp using coconut milk, red curry paste, and fresh vegetables for a rich and aromatic dish.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Shrimp (peeled and deveined) | 750 | Grams |
| Red Curry Paste (store-bought or homemade) | 4 | Tbsp |
| Coconut Milk (full-fat) | 800 | Milliliters |
| Fish Sauce (for seasoning) | 3 | Tbsp |
| Brown Sugar (to balance flavors) | 2 | Tbsp |
| Lime (juiced) | 1 | Count |
| Red Bell Pepper (sliced) | 1 | Count |
| Green Beans (trimmed) | 200 | Grams |
| Basil Leaves (fresh) | 1 | Bunch |
| Garlic (minced) | 3 | Clove |
| Ginger (grated) | 1 | Inch |
| Vegetable Oil (for cooking) | 2 | Tbsp |
| Jasmine Rice (cooked, for serving) | 2 | Cups |
Instructions
- Heat vegetable oil in a large pan over medium heat. Add minced garlic and grated ginger, sauté until fragrant.
- Add red curry paste to the pan, stir and cook for 2 minutes to release its flavors.
- Pour in the coconut milk, stirring to combine with the curry paste. Bring to a gentle simmer.
- Add fish sauce and brown sugar, stirring until dissolved.
- Add the sliced red bell pepper and green beans to the pan. Cook for 5 minutes until vegetables are tender.
- Add the shrimp to the curry and cook for 3-4 minutes until they turn pink and are cooked through.
- Stir in lime juice and fresh basil leaves. Adjust seasoning with more fish sauce or sugar if needed.
- Serve the red curry with cooked jasmine rice.
Prep
- Thaw shrimp if frozen
Kitchen equipment
Rice CookerMicroplane or Grater