Description
A fragrant and creamy curry that blends juicy shrimp with coconut milk and a spicy kick from red curry paste, perfect for weeknight dinners or impressing guests.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 bell pepper, thinly sliced
- 1 cup broccoli florets
- 2 tablespoons lime juice
- Fresh basil or cilantro for garnish
- Cooked rice or noodles for serving
Instructions
- Heat a small amount of oil in a large skillet over medium heat.
- Add the red curry paste and sauté for 1-2 minutes until fragrant.
- Pour in the coconut milk, followed by the fish sauce and brown sugar. Stir to combine and bring to a gentle simmer.
- Add the shrimp, sliced bell pepper, and broccoli florets. Cook until the shrimp turn pink and the vegetables are tender.
- Stir in the lime juice for a fresh burst of flavor.
- Garnish with fresh basil or cilantro before serving over cooked rice or noodles.
Notes
For a vegetarian version, swap shrimp for tofu and customize with seasonal vegetables. Adjust spice levels by varying the red curry paste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg