Nothing is faster or easier than a stir fry. With some coconut milk and red curry paste, I might as well be in heaven. This is where it’s at.
It’s Thanksgivings eve and the last thing I want to think about is turkey. I’m going to have piles of turkey and turkey leftovers tomorrow. So tonight all I want is a quick and simple meal. Nothing is faster or easier than a stir fry. And it’s my secret weapon when I feel like we have been carb binging and I need to sneak some veggies in. With some coconut milk and red curry paste, I might as well be in heaven. Who needs a turkey? This is where it’s at.
OK, won’t lie. I still want some turkey, but that’s only because I make a mean curried turkey pot pie too!
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Thai Red Curry with Shrimp
AmericanIngredients
- 2 tsp vegetable oil
- 2 tsp red curry paste
- 3/4 cup coconut milk
- 1 tbsp fish sauce
- 2 tbsp brown sugar
- 1/4 cup low sodium chicken broth
- 1/2 tsp cornstarch
- 1 red bell pepper - sliced thin
- 2 cups snap peas - ends trimmed
- 8 oz extra large shrimp - peeled, cleaned, and tails removed
- 1/4 cup loosely packed fresh Thai basil
- 2 tsp lime juice
- salt
Instructions
- In a large non-stick skillet, heat oil over medium-high heat until shimmering. Add the curry paste and saute until fragrant, about 30 seconds. Add coconut milk, fish sauce, and brown sugar. Mix to combine.
- Whisk the chicken broth and cornstarch together in a small bowl and whisk into the skillet.
- Add the pepper and peas and cook until tender, 5 to 8 minutes. Add more curry paste at this time if needed.
- Stir in shrimp and cook 3 to 5 minutes until fully cooked, flipping once. Remove from heat and add basil and lime juice.
- Serve over rice.
Notes
Nutrition
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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This dish is beautiful! A perfect dinner the night before a big feast for sure! Hope you have a wonderful Thanksgiving!
Brilliant to have this before the big BIG meal – have so much food leftover. This looks like a perfect “reprieve!”
You don’t even KNOW how much I’ve been craving red curry and shrimp lately.
Or did you?
I am so making this soon! Love curry, love shrimp – and after a few too many days of eating, this is perfect!
Love that you made this on Thanksgiving eve! And how did you know that red curry is my favorite curry of all?