Thai Red Curry Shrimp
Vacations are over, kids 👧👱♂️ are back to school and pretty much everyone has returned to their old schedule which translates to running around and trying to get everything done. The biggest issue with this is most of us are lacking time but that shouldn’t be an excuse to compromise on cooking…
I have dozens and dozens of quick recipes that take anywhere between 15 to 30 minutes… and no, it’s not just a bunch of cans mixed together like many out there do – it’s real homy & comforting food 🥰! I think of Teriyaki Beef Noodles, Spaghetti Aglio e Olio, Hunan Chicken or my Mediterranean Chicken Pesto Pasta… and the list goes on!
There’s another one that is super easy to make with great results and it’s my Thai Red Curry Shrimp! Loaded with flavor, this Asian inspired recipe has a beautiful balance of sweet and heat. It takes about 30 minutes ⏳ from start to finish making it a perfect weeknight meal!
It’s a nice recipe and after the veggies are sautéed, the rest goes pretty fast with a bunch of tasty ingredients including the star of the recipe… shrimp 🍤! I personally prefer prawns as they’re sweeter and tend to be bigger.
When it comes to handling these crustaceans, many might cook them too long resulting in a rubbery texture. When you add them in any hot liquid, their color starts changing which is an indication that they’re already beginning to cook. Most of the time 2 to 3 minutes is plenty!
In this Thai Red Curry Shrimp recipe, I like using coconut sugar but there’s no need to go out of your way to buy 🛒 some… simply use brown sugar. Fish sauce on the other hand, is a must. It’s one of the most popular ingredients in Thai cuisine. It might smell and taste strong but when mixed with other ingredients, it tames down and actually compliment the other flavors.
When time is in short supply or you simply don’t feel like spending too much time cooking, this Thai Red Curry Shrimp is the ideal recipe! Served over a bed of rice 🍚, sprinkled with chopped cilantro and garnished with a lime wedge, this quick and tasty dish is sure to please everyone and fit well with your busy schedule…
Bon Appétit! 🍽
Here are several more tasty “30 minutes or less” recipes for you to enjoy… 😀
– Lemon Caper Haddock with Pimiento
– Crispy Ginger Beef
– Pappardelle with Pancetta & Mushrooms
– Cashew Chicken
– Cauliflower Fried Rice
– Maple Mustard Pork Tenderloin
– Rack of Lamb with Herbes de Provence
– Veal Marsala
and for even more seafood recipes, click on this link… Recipe Category • Seafood & Fish
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Thai Red Curry Shrimp
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Ingredients
- 1 1/2 tbsp. canola oil tips & tricks
- 1 cup red onions, diced
- 1/2 cup red peppers, diced
- 1/2 cup yellow peppers, diced
- 3 large cloves garlic, pressed
- 1 tbsp. ginger, minced
- 1 can (14 oz./398 ml) coconut milk
- 2 tbsp. coconut sugar (substitute brown sugar)
- 2 tbsp. red curry paste, or to taste
- 1 1/2 tbsp. freshly squeezed lime juice tips & tricks
- 1 tbsp. fish sauce
- 1/2 tsp. ground Himalayan sea salt
- 1/2 tsp. freshly ground black pepper (I always use mixed peppercorns)
- 1 lb. shrimp or prawns, peeled and deveined
- 1 tbsp. cornstarch (mixed in 1/2 cup cold water)
- 1/4 cup choped cilantro, for garnish tips & tricks
- 4 lime wedges, for garnish
Directions
- In a large skillet over medium heat, add oil and when hot, add onions and sauté for 2 minutes.
- Add red and yellow peppers; sauté for 3 minutes.
- Add garlic and ginger; quickly sauté for 30 seconds.
- Add coconut milk, coconut sugar, red curry paste, lime juice, fish sauce, sea salt and freshly ground black pepper. Stir to combine and bring the mixture to a simmer; cook for 5 minutes.
- Add shrimp and gently push them down into the sauce; cook for 3 minutes. Halfway through cooking, flip them.
- Increase the heat and when it’s at full simmer, add cornstarch mixture; stir until sauce thickens, about 45 seconds.
- Serve over a bed of rice, sprinkle on chopped cilantro and garnish with a lime wedge.
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