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.
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.