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–+ servings
Yann A. SkaalenYann A. Skaalen

Red Thai Curry with Spicy Shrimp

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Creamy, aromatic Thai curry with chili-sautéed shrimp – ready in 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Calories: 445
Ingredients Method Nutrition

Ingredients
  

Shrimp
  • 500 g large shrimp peeled and deveined
  • 1 tbsp butter
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 pinch cayenne pepper optional
Curry
  • 1 tbsp coconut oil
  • 1 yellow onion finely chopped
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp red curry paste
  • 400 ml coconut milk full fat
  • 200 ml chicken broth
  • 2 tbsp fish sauce
  • 1 tbsp sugar or palm sugar
  • 1 red bell pepper sliced
  • 100 g sugar snap peas
  • 2 kaffir lime leaves optional
  • 1 stalk lemongrass bruised
  • 2 tbsp lime juice freshly squeezed
  • 1 handful fresh basil Thai basil if available

Method
 

  1. Sauté the shrimp in butter over high heat for 1–2 minutes until pink. Season with salt, pepper and optional cayenne. Remove and set aside.
  2. Sauté the onion in coconut oil over medium heat for 3–4 minutes. Add garlic, ginger and curry paste, cook for another 2 minutes.
  3. Pour in coconut milk and broth. Add fish sauce, sugar, lemongrass and kaffir lime leaves. Simmer for 8–10 minutes.
  4. Add bell pepper and snap peas, cook for 3 minutes. Adjust seasoning with lime juice and fish sauce.
  5. Return the shrimp to the pan and heat for just 1 minute – shrimp are already cooked and too much heat makes them rubbery. If using pre-cooked shrimp, 30 seconds in the sauce is plenty. Garnish with basil and serve with jasmine rice.

Nutrition

Serving: 1gCalories: 445kcalCarbohydrates: 19gProtein: 27gFat: 28gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 170mgSodium: 650mgPotassium: 500mgFiber: 3gSugar: 7gVitamin C: 35mgCalcium: 80mgIron: 3mg

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