Description
A vibrant and flavorful Red Thai Coconut Shrimp Curry, blending creamy coconut milk with spicy red curry paste and succulent shrimp, perfect for a quick weeknight meal.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 2 tbsp vegetable oil
- Fresh basil leaves for garnish
- Cooked rice or noodles for serving
Instructions
- Heat the vegetable oil over medium heat in a large skillet.
- Add the bell peppers and broccoli, and sauté for about 3-4 minutes until slightly tender.
- Stir in the red curry paste and cook for an additional minute.
- Pour in the coconut milk, fish sauce, and brown sugar; stir well to combine.
- Add the shrimp and cook until they turn pink and are cooked through, about 3-5 minutes.
- Serve the curry over cooked rice or noodles, and garnish with fresh basil leaves.
Notes
For a lower sugar option, consider using sugar substitutes like stevia or monk fruit. Always use fresh ingredients for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: main course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 160mg