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
1 pound shrimp, peeled and deveined
juice of a half lime
1 tbsp Trader Joe’s chili lime seasoning, or Tajin (can use lemon pepper)
1 tsp paprika
1 tsp cumin
salt to taste
cracked black pepper to taste
1 tbsp olive oil or sesame oil
4 garlic cloves, peeled
1-inch piece of ginger, peeled
2 serrano chili peppers *optional*
2 to 3 tbsp red curry paste (some varieties are spicy so be cautious if you don’t want too much heat)
1, 15 ounce can coconut milk (or unsweetened coconut cream)
1-2 tbsp tomato paste, to thicken curry (can use 1 tbsp corn starch mixed with 3 tbsp water)
1, 15-oz can fire-roasted tomatoes
1 tbsp rice vinegar
1 tbsp fish oil
1 tbsp low-sodium soy sauce
1 cup low-sodium broth
1 tsp curry powder
1 tsp cumin powder
1 tsp coriander powder
1/2 – 1 tbsp Trader Joe’s chili lime seasoning, or Tajin
1 tbsp coconut sugar (can use regular granulated sugar)
1 large red onion, sliced
1 bell pepper, julienned
1 & 1/2 cup mushrooms, julienned
2 cups sugar snap peas, or snow peas
fresh basil to garnish
red chili sauce to garnish
- Combine garlic, ginger, and chilis and crush with a mortar and pestle until all combined. Marinate shrimp in a bowl with lime juice, chili lime seasoning, paprika, cumin, salt, and cracked black pepper. Set aside.
- In a deep-sided skillet on medium-high heat add sesame oil. Add garlic, ginger, and chili mixture and stir. Cook until slightly browned and fragrant.
- Next add in curry paste, coconut milk, tomato paste, fire roasted tomatoes, rice vinegar, fish oil, soy sauce and broth. Add in spice mix. Mix well and allow to simmer. Taste and adjust fish oil, soy sauce, spices if needed.
- Add in all vegetables and cook until slightly tender.
- Reduce heat and add in the shrimp and allow to fully cook, turning pink.
- Garnish with fresh basil leaves and red chili sauce if desired. Serve alongside jasmine rice. Enjoy!