Quick Dinner Fixin’s: Thai Red Curry with Shrimp

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

4.37 from 11 votes

Print Pin Rate

Dinner

American

Author: Kita Roberts

20 minutes mins

Serves: 2 servings

Ingredients

• ▢ 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

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

Serving: 1g | Calories: 485kcal | Carbohydrates: 33g | Protein: 35g | Fat: 25g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Cholesterol: 239mg | Sodium: 2218mg | Fiber: 5g | Sugar: 20g

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

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