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
Units
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
- 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.
- 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.
- 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.
- 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.
- Uncover the sauce, stir in the shrimp, and cook for about 3 minutes or until the shrimp just turn opaque, stirring often and/or flipping the shrimp. The sauce will also slightly reduce and thicken.
- 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.
Nutrition
- Serving Size:
- Calories: 376
- Sugar: 6.7 g
- Sodium: 779.8 mg
- Fat: 27.7 g
- Carbohydrates: 14.7 g
- Protein: 21.4 g
- Cholesterol: 136.9 mg