Thai red shrimp curry
Plump shrimp simmered in coconut milk with red curry paste, bell pepper and green beans, finished with lime and Thai basil. Served over jasmine rice.
- Prep
- 6 min
- Cook
- 12 min
- Serves
- 2
- Per serve
- 950 kcal
Ingredients
Method
Heat the oil in a wok or deep skillet over medium heat. Add the curry paste and fry, stirring constantly, until it darkens slightly and smells very fragrant.
Stir in a few spoonfuls of the coconut milk first to loosen the paste, then the rest of the can and the water. Bring to a simmer.
Add the bell pepper and green beans and simmer until just tender but still bright.
Add the shrimp and simmer until they curl and turn pink all over. Meanwhile, heat the rice in the microwave according to the package.
Take off the heat and stir in the fish sauce, sugar and lime juice. Taste and adjust: more fish sauce for salt, more lime for sharpness.
Spoon the curry over the rice and top with Thai basil, with lime wedges on the side.
Tips
- Curry pastes vary a lot in heat. Start with 2 tablespoons if you're unsure, and add more once you've tasted the sauce.
- Most Thai red curry pastes are gluten-free and dairy-free, but some brands add shrimp paste with wheat, so check the label.
- Swap the shrimp for sliced chicken thigh; give it 5 to 6 minutes in the sauce instead of 3.
