In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Thai Coconut Shrimp Curry With Red Curry Paste
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Shrimp are simmered in a red curry paste mixture combined with coconut milk and seasoned with lemon grass, fish sauce, and lime leaves.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
2 tablespoons cooking oil
1 small onion, finely chopped
1 large clove garlic, finely minced
1 1/2 tablespoon red curry paste
1 can (13.5 ounce size) unsweetened coconut milk
2 tablespoons fish sauce (nam pla)
1 stalk lemon grass, sliced in several pieces
1 teaspoon sugar
12 large uncooked shrimp, shelled, deveined, but tails left on
OR
24 small uncooked shrimp
2 kaffir lime leaves, finely sliced
OR
1 tablespoon grated lime zest
2 small red chiles, seeded and minced (or to taste)
10 basil leaves
directions
In a wok or deep pan, heat oil, add chopped onion and garlic, and fry until light golden. Add the curry paste and cook briefly. Gradually add half the coconut milk. Add fish sauce, lemon grass and sugar, stirring constantly. Mixture will begin to thicken.
Add shrimp and cook just until opaque. Add the rest of the coconut milk, lime leaves and chilies. Cook a few more minutes. Sprinkle on basil leaves and serve over steamed rice.
added by
HappyCook80
nutrition data
397 calories, 34 grams fat, 19 grams carbohydrates, 8 grams protein per serving. This recipe is low in carbs.
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reviews & comments
July 15, 2018
I give this a 5 star rating.. Delicious -the curry sauce is very creamy and has just enough spice.
August 7, 2013
Despite the long list of ingredients, this recipe is very simple to prepare. The red curry paste gives it a light curry flavor that is wonderfully complemented by the coconut milk and other ingredients. My only complaint is leaving the tails on the shrimp. I understand for aesthetic purposes it looks nicer but unless you are eating shrimp with your fingers it's more of a headache than anything.