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
from ATK Cooking for Two 2011
Ingredients
- 2 teaspoon vegetable oil
- 2 teaspoon red curry paste
- ¾ cup coconut milk
- 1 tablespoon fish sauce
- 2 tablespoon brown sugar
- ¼ cup low sodium chicken broth
- ½ teaspoon cornstarch
- 1 red bell pepper, sliced thin
- 2 cups snap peas, ends trimmed
- 8 oz extra large shrimp, peeled, cleaned, and tails removed
- ¼ cup loosely packed fresh Thai basil
- 2 teaspoon 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
If shrimp isn't your thing, this recipe is easily adapted for chicken or fish. For chicken, I simmered the chicken in the sauce before adding the peppers and peas until golden on all sides and no longer pink in the center.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 485Total Fat: 25gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 239mgSodium: 2218mgCarbohydrates: 33gFiber: 5gSugar: 20gProtein: 35g
Nutrition information provided is an estimate from nutritionix.com. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.
Tanya C. says
This dish is beautiful! A perfect dinner the night before a big feast for sure! Hope you have a wonderful Thanksgiving!
Belinda @zomppa says
Brilliant to have this before the big BIG meal - have so much food leftover. This looks like a perfect "reprieve!"
movita beaucoup says
You don't even KNOW how much I've been craving red curry and shrimp lately.
Or did you?
Erin @ Dinners, Dishes, and Desserts says
I am so making this soon! Love curry, love shrimp - and after a few too many days of eating, this is perfect!
Chung-Ah | Damn Delicious says
Love that you made this on Thanksgiving eve! And how did you know that red curry is my favorite curry of all?