Savory

Thai Red Curry Coconut Shrimp

thai red curry shrimp

Red curry is a popular Thai dish that is most often cooked in coconut milk with chicken, beef, duck, or shrimp with vegetables. Red curry is a blend of ground ingredients like peppercorn, coriander, lemongrass, galangal (in the ginger root family), lime leaves, cilantro, shallot, garlic, fresh chiles, and soaked dried chilies. It makes up a bold and robust flavor that is a wonderful addition to many dishes. You can purchase red curry at your local Asian supermarket or make your own blend at home. This Thai red curry dish is packed a wide assortment of vegetables along with essential vitamins and minerals. Eating a variety of vegetables has benefits towards your skin, immune system, digestive system, and energy levels. You can opt out of the shrimp option for chicken, beef, or tofu. You can also easily change up your vegetables in this dish for green beans, zucchini, carrots, bamboo shoots, snow peas, baby corn and more!

Thai Red Curry Shrimp and Veggies

Ingredients:

1 pound shrimp, peeled and deveined
juice of a whole lime
1/2 tsp Trader Joe’s chili lime seasoning (can use chili powder)
1/8 tsp smoked paprika
salt to taste
cracked black pepper to taste

1 tbsp olive oil or sesame oil
4 garlic cloves, peeled
1/2 in. by 1/2 in. piece of ginger, peeled
2 serrano chili peppers

1 large red onion, sliced
1 bell pepper, julienned
1 cup mushrooms, julienned
1 and 1/2 cups sugar snap peas

2 to 3 tbsp red curry paste (some varieties are spicy so be cautious if you don’t want too much heat)
1/4 tsp cumin powder
1/4 tsp coriander powder
1/2 tbsp Trader Joe’s chili lime seasoning
1, 15 ounce can coconut milk (or unsweetened coconut cream)
1/2 tbsp coconut sugar ( can use regular granulated sugar)
1 tbsp fish oil
1 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1-2 tsp corn starch, mixed with small amount of water (to thicken curry)

fresh basil to garnish
red chili sauce to garnish

Directions:

    1. Combine garlic, ginger, and serrano chilis and crush with a mortar and pestle until all combined. Marinate shrimp in a bowl with lime juice, chili lime seasoning, smoked paprika, salt, and cracked black pepper. Set aside.
    2. In a skillet pan on medium-high heat add olive oil or sesame oil. Add garlic, ginger, and serrano chili mixture and stir. Cook until fragrant. Add onions, mushrooms, bell peppers, and sugar snap peas.
    3. Next add in curry paste, cumin, coriander, chili lime seasoning, coconut milk, sugar, fish oil, soy sauce, rice vinegar, and corn starch. Mix well, allow to simmer. Taste and adjust fish oil and/or soy sauce if needed.
    4. Next add in the shrimp and allow to fully cook.
    5. Garnish with fresh basil leaves and red chili sauce. Serve alongside jasmine rice.

 

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