Craving a vibrant, flavorful meal that's ready in under 30 minutes? Look no further! This Thai Shrimp Red Curry recipe is the perfect solution for busy weeknights. It’s a delicious and healthy dish, bursting with the aromatic spices of Thailand, and surprisingly simple to make. Even if you're a beginner in the kitchen, this easy recipe will guide you to a restaurant-quality meal that will impress your friends and family. Get ready to tantalize your taste buds!
Ingredients:
- 1 pound shrimp, peeled and deveined
- 1 tablespoon coconut oil
- 1 red bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1-2 red Thai chilies, finely chopped (adjust to your spice preference)
- 2 tablespoons red curry paste
- 1 (13.5 ounce) can full-fat coconut milk
- 1/4 cup fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon lime juice
- 1/4 cup chopped fresh cilantro
- Cooked rice, for serving
- Lime wedges, for serving
Instructions:
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Prep the Shrimp: Pat the shrimp dry with paper towels. This helps them brown nicely.
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Sauté Aromatics: Heat the coconut oil in a large skillet or wok over medium heat. Add the red bell pepper and red onion and sauté for 3-5 minutes, until slightly softened. Stir in the garlic, ginger, and chilies, and cook for another minute until fragrant.
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Bloom the Curry Paste: Add the red curry paste to the skillet and cook for 1-2 minutes, stirring constantly, until fragrant. This step releases the full flavor of the paste.
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Simmer the Curry: Pour in the coconut milk, fish sauce, and brown sugar. Bring to a gentle simmer, then reduce the heat to low.
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Cook the Shrimp: Add the shrimp to the curry and cook for 2-3 minutes per side, or until pink and cooked through. Be careful not to overcook the shrimp, as they will become tough.
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Finish & Serve: Stir in the lime juice and cilantro. Taste and adjust seasonings as needed. Serve hot over cooked rice, garnished with extra cilantro and a lime wedge.
Tips for the Best Thai Shrimp Red Curry:
- Spice Level: Adjust the amount of red Thai chilies to your preference. Start with one and add more if you like it spicier.
- Coconut Milk: Use full-fat coconut milk for the richest and creamiest curry.
- Don't Overcook: Overcooked shrimp will be tough and rubbery. Cook them just until they turn pink and opaque.
- Fresh Ingredients: Using fresh ginger, garlic, and chilies will significantly elevate the flavor of your curry.
Variations:
- Vegetable Curry: Add other vegetables like broccoli, zucchini, or bamboo shoots for a heartier meal.
- Chicken Curry: Substitute the shrimp with chicken breast, cut into bite-sized pieces. Adjust cooking time accordingly.
- Tofu Curry: Use firm or extra-firm tofu for a vegetarian option. Press the tofu to remove excess water before adding it to the curry.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 25-30g
- Fat: 20-25g
- Carbohydrates: 15-20g
This Thai Shrimp Red Curry recipe is a fantastic example of how easy and delicious healthy meals can be. It's a perfect quick dinner idea, a crowd-pleasing dish for a get-together, or just a satisfying treat for yourself. Enjoy!