10-Minute Thai Shrimp Curry
Transport yourself to the bustling street markets of Thailand with this aromatic and flavorful Thai Red Curry Shrimp recipe. Rich coconut milk, aromatic red curry paste, and a symphony of fresh vegetables come together in a harmonious blend that is sure to delight your taste buds. With each bite, savor the tender shrimp, colorful bell peppers, and earthy mushrooms as they soak up the vibrant and spicy flavors of the curry. Enjoy this Thai-inspired dish over a bed of fluffy rice for a truly satisfying and exotic culinary experience.
— Constant Cookbook
Ingredients
- 1 teaspoon cooking oil
- 2 tablespoons red curry paste
- 12 ounces coconut milk
- 1 red bell pepper, seeded and cut into strips
- 6 ounces fresh mushrooms, sliced (I used Japanese King Trumpet Mushrooms)
- 1/2 pound uncooked, peeled shrimp
- 8 fresh basil leaves (optional)
- cooked rice, to serve
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, fish sauce and continue whisking. Add in the mushrooms and the red peppers and continue cooking for 3 minutes. Add the shrimp to the curry and cook for another 2 minutes. Stir in the basil and serve over cooked rice.
Cook Time
5M
Prep Time
PT5M
Yield
4
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