Shrimp Curry
This easy shrimp curry tastes better than a restaurant in under 30 minutes! It’s a Thai red curry flavored with coconut milk and curry paste.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Yield
- 4
Ingredients 14
- Jasmine rice (or basmati rice ), for serving
- 1 yellow onion
- 2 garlic cloves
- 1 red bell pepper
- 2 tablespoons olive oil or coconut oil
- 3 tablespoons Thai red curry paste
- 15 -ounce can full fat coconut milk
- 1 teaspoon fish sauce
- ¼ teaspoon ground turmeric
- Zest of 1 lime (plus lime wedges to garnish)
- ½ cup water
- 1 teaspoon kosher salt
- 1 pound large shrimp, shell on or tail on (wild caught if possible)
- 5 leaves fresh Thai basil (or sweet basil ), plus more for garnish
Method 5
- 01
Start the jasmine rice (or basmati rice ).
- 02
Mince the onion . Mince the garlic . Cut the pepper into thin strips.
- 03
In a large skillet, pot or Dutch oven, heat the oil over medium heat. Add the onion and saute for 5 minutes, until translucent. Add the garlic & red pepper and saute for 1 minute. Stir in the curry paste and saute for 1 minute.
- 04
Add coconut milk, fish sauce, turmeric, lime zest, water, and kosher salt and bring to a simmer. Once simmering, add the shrimp and cook about 4 to 5 minutes until the shrimp is tender and opaque, depending on the size of the shrimp. Stir in 5 large leaves basil.
- 05
To serve, spoon the shrimp and sauce over rice. Garnish with additional chopped basil and lime wedges. Store refrigerated for up to 2 days.
Provenance
- recipe-clones/acouplecooks-data
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