Thai Red Curry Shrimp
This flavorful Thai Red Curry Shrimp has a nice balance of sweet and heat... the perfect weeknight meal to make when time is in short supply.
Prep Time10 minutes mins
Cook Time15 minutes mins
Passive Time0 minutes mins
Servings: 4
Author: Francine Lizotte
Course: Main Course
Cuisine: Thai
Keyword Fish & Seafood, One Pot Meals, Quick & Easy, Weeknight Recipes
- 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
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.