Thai Red Curry with Shrimp
from ATK Cooking for Two 2011
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Servings: 2 servings
Calories: 485kcal
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