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