Thai Red Curry Shrimp

Indulge in the bold and tantalizing flavors of Thai Red Curry Shrimp, a quick and vibrant dish that's perfect for busy weeknights or an exotic dinner treat. This recipe features succulent shrimp simmered in a rich, aromatic sauce made with authentic Thai red curry paste and creamy coconut milk. Brightly colored vegetables like red bell peppers, zucchini, and carrots add both crunch and visual appeal, while a touch of lime juice and fresh basil infuse a burst of freshness. Served over fluffy jasmine rice, this one-pan wonder marries sweet, savory, and spicy notes in every bite. Ready in just 35 minutes, this crowd-pleasing curry is customizable with extra heat from Thai chili peppers and is sure to transport your taste buds straight to Thailand!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound Shrimp (peeled and deveined)
• 3 tablespoons Thai red curry paste
• 1 can Coconut milk
• 1 tablespoon Fish sauce
• 1 teaspoon Brown sugar
• 1 tablespoon Vegetable oil
• 1 Red bell pepper (sliced into thin strips)
• 1 Zucchini (sliced into half-moons)
• 1 Carrot (julienned)
• 1 tablespoon Lime juice
• 2 tablespoons Fresh basil leaves (chopped)
• 3 cups Cooked jasmine rice
• 0.5 teaspoon Salt
• 1 Optional: Thai chili peppers (sliced for heat)

Directions

Step 1

Heat the vegetable oil in a large skillet or wok over medium heat.

Step 2

Add the Thai red curry paste and sauté for 1-2 minutes, stirring constantly until fragrant.

Step 3

Pour in the coconut milk and stir until the paste is fully incorporated. Bring the mixture to a simmer.

Step 4

Add the fish sauce and brown sugar, stirring to combine.

Step 5

Add the sliced red bell pepper, zucchini, and carrot to the skillet. Allow the vegetables to cook for 3-5 minutes until they begin to soften.

Step 6

Add the shrimp to the skillet and cook for 4-5 minutes, or until the shrimp turn pink and are cooked through.

Step 7

Squeeze in the lime juice and add the fresh basil leaves. Stir to combine.

Step 8

Taste the curry and adjust seasoning with salt or additional fish sauce if needed. For extra heat, add sliced Thai chili peppers if desired.

Step 9

Remove from heat and serve the curry hot over cooked jasmine rice.

Nutrition Facts

Serving size	1909.6 grams (1909.6g)

Amount per serving	% Daily Value*
Calories	1665

Total Fat 23.50g	30%
Saturated Fat 4.30g	22%
Polyunsaturated Fat 8.40g
Cholesterol 886mg	295%
Sodium 4577mg	199%
Total Carbohydrate 243.50g	89%
Dietary Fiber 12.00g	43%
Total Sugars 48.20g
Protein 131.80g	264%

Vitamin D 811IU	4056%
Calcium 372mg	29%
Iron 5mg	28%
Potassium 3116mg	66%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 12.3%

Protein: 30.8%

Carbs: 56.9%