10-Minute Shrimp And Mushroom Thai Curry
This flavorful Thai red curry with shrimp is a creamy and aromatic dish that comes together quickly. The rich coconut milk pairs perfectly with the spicy red curry paste, creating a delightful sauce that coats tender shrimp, earthy mushrooms, and vibrant red bell peppers. Serve this delicious curry over a bed of fluffy rice for a satisfying and exotic meal that will transport your taste buds to Thailand.
— Constant Cookbook
Ingredients
- 1 teaspoon cooking oil
- 2 tablespoons red curry paste (or more)
- 12 ounces coconut milk
- 1 red bell pepper, seeded and cut into strips
- 8 ounces fresh mushrooms (I used King Trumpet mushrooms)
- 1 pound shrimp, peeled and deveined
- 16 basil leaves (optional)
- Cooked rice
Instructions
- Heat a skillet over medium high heat, once hot add in the cooking oil and red curry paste. Whisk for about 30 seconds. Pour in the coconut milk and whisk to combine. When it comes to a simmer, add in the mushrooms and the red peppers and continue cooking for 3 minutes. Taste and whisk in additional curry paste if you want. Add the shrimp to the curry and cook for another 2-3 minutes, until the shrimp is cooked through. Stir in the basil and serve over rice.
Cook Time
0M
Prep Time
PT0M
Yield
4
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