10-Minute Thai Shrimp Curry
This vibrant and flavorful red curry shrimp recipe combines tender shrimp with a rich and aromatic sauce made from red curry paste and creamy coconut milk. The savory curry is paired with crisp red bell peppers and umami-packed mushrooms for a satisfying and wholesome dish. Serve this aromatic curry over fluffy rice for a comforting and delicious meal that will transport your taste buds to Southeast Asia.
— 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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