Thai Red Curry Shrimp
Servings
Prep Time
Cook Time
Ready In
Recipe: #16192
November 30, 2014
Categories: Main Dish, Curries, Shellfish, Shrimp, Rice, White Rice, Thai, Easy/Beginner Cooking, Weeknight Meals, Skillet, Stove Top, Wok/Stir-Fry, Gluten-Free, No Eggs, Make it from scratch, Spicy more
"Inspired by Baby Kato's My Favorite Thai Red Shrimp Curry recipe on Zaar, and modified from Cooking Light, June 2010. NOTE: Cook time includes time to cook rice; allow extra time for peeling if your shrimp are shell-on!"
Ingredients
Nutritional
- Serving Size: 1 (534.5 g)
- Calories 364.1
- Total Fat - 12.2 g
- Saturated Fat - 3.3 g
- Cholesterol - 154 mg
- Sodium - 2236.2 mg
- Total Carbohydrate - 42.8 g
- Dietary Fiber - 2.6 g
- Sugars - 15.7 g
- Protein - 22.9 g
- Calcium - 234.2 mg
- Iron - 2.2 mg
- Vitamin C - 22.9 mg
- Thiamin - 0.2 mg
Step 1
Bring first 4 ingredients to a boil in a saucepan. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 10 minutes. Fluff with a fork.
Step 2
In a wok or large skillet, heat the oil and saute the shallots, garlic, and ginger for 1 1/2-2 minutes.
Step 3
Add the coconut milk, red pepper flakes, lemongrass, red curry paste, fish sauce, brown sugar, lime juice, and water chestnuts or bamboo shoots. Bring to a boil, then reduce heat and simmer 3 minutes.
Step 4
Add the raw shrimp and simmer for 3-4 minutes, just until the shrimp turn pink/opaque.
Step 5
Once the shrimp have turned pink remove the curry from the stove top and ladle over rice, garnish with green onion tops, or cilantro, and serve immediately with lime wedges.
Tips & Variations
- Large skillet or wok
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