Red Shrimp Coconut Curry
Thai-inspired red shrimp curry with coconut milk, red curry paste, fresh cilantro & lime. This shrimp curry is bright & bold - you won't want to stop eating it!
Servings 4 servings
Calories 379kcal
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 onion thinly sliced
- 1 tablespoon ginger minced
- 2 garlic cloves minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons red curry paste
- 1 red bell pepper thinly sliced
- 1 14.5 ounce can coconut milk
- 1 pound large shrimp cleaned and deveined
- 1 tablespoon fresh lime juice
- ¼ cup cilantro chopped
- Steamed white rice for serving
Instructions
- Add olive oil to a large, heavy bottomed pot and set over medium heat. Add onion and cook for 8 to 10 minutes, or until the onions are softened and golden brown. Add ginger and garlic and cook for 1 minute more, or until very fragrant. Season with ¼ teaspoon salt and ¼ teaspoon pepper
- Add the red curry paste, stirring with a wooden spoon to coat all of the aromatics with curry paste. Add the red pepper and saute for about 3 to 4 minutes, or until softened. Add coconut milk, then fill the can about halfway with water and add that to the pot as well. Bring to a simmer.
- While the coconut milk simmers, season the shrimp with remaining salt and pepper. Add the shrimp to the simmering sauce, then cover and cook for 3 to 4 minutes, or until the shrimp is cooked through.
- Remove from heat and stir in lime juice and cilantro before serving with steamed rice.
Video
Notes
Tip: Avoid overcooking your shrimp by removing your curry from the heat as soon as they turn opaque and serve immediately.
Nutrition
Calories: 379kcal | Carbohydrates: 9g | Protein: 26g | Fat: 29g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 442mg | Potassium: 639mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2184IU | Vitamin C: 44mg | Calcium: 114mg | Iron: 4mg