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shrimp in red curry sauce

Red Curry Shrimp

  • Author: Katya
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: 4-6 1x
  • Category: Main
  • Method: Simmer
  • Cuisine: Thai

Description

Red curry shrimp is an easy dish that only takes 20-minutes to prepare. The shrimp are simmered in a fragrant coconut curry sauce that you’ll want to eat by a spoonful!


Ingredients

Scale
  • 2 Tbsp. olive oil or avocado oil
  • 1 small red onion, thinly sliced, about 1 cup
  • 1 Tbsp. finely grated ginger, use a microplane
  • 1 Tbsp. minced garlic
  • 1 (14 oz.) can coconut milk
  • 2 Tbsp. red curry paste
  • 2 tsp. honey
  • 4 tsp. fish sauce
  • 1 Tbsp. creamy peanut butter
  • 1/3 cup water
  • 1 small bell pepper (any color), sliced into thin strips
  • 12 oz. peeled and deveined jumbo shrimp, tails on or off, thawed if frozen
  • 1 Tbsp. fresh lime juice
  • Zest of 1 lime
  • 1/4 cup finely chopped cilantro 
  • Kosher salt and black pepper, to taste

Instructions

  1. Heat oil in a large skillet, at least 12-inches, over medium heat. Add the onions and cook until softened, about 3-4 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
  2. Add the coconut milk, curry paste, honey, fish sauce, peanut butter, and water. Season with salt and pepper, to taste. Bring to a simmer and whisk the sauce until smooth and lump-free.
  3. Add bell peppers and cook for about 5-7 minutes, covered, or until the peppers are almost tender. Slightly reduce the heat to maintain a gentle simmer. 
  4. In the meantime, lightly pat dry the shrimp with a few sheets of paper towel to remove excess moisture. Season the shrimp all over with salt and pepper, to taste. 
  5. Uncover the sauce and stir in the shrimp and cook for about 3 minutes or until shrimp just turn opaque, stirring often. The sauce will also slightly reduce and thicken.
  6. Stir in lime juice, lime zest, and cilantro. Serve over cooked rice.

Notes

  • Coconut Milk: For a rich and creamy sauce, use unsweetened, regular (not light/reduced fat) coconut milk.
  • Red Curry Paste: You can find red curry paste at most grocery stores in the Asian section of the store. I like the Thai Kitchen brand, which is not overly spicy. 
  • Fish Sauce: Fish sauce is an aromatic Asian condiment that adds a salty, umami flavor to the curry. The dish does not taste fishy. I do not recommend a substitute. Fish sauce can be found at most grocery stores in the Asian section of the store.
  • Leftovers: Store leftovers in an airtight container for up to 2-3 days in the refrigerator.    

Keywords: shrimp curry, easy curry, red curry