This easy Thai red curry delivers bold flavors that you won’t believe comes together in just 40 minutes. It satisfies any comfort food cravings and you can use other proteins too!
I used to be intimidated by the idea of making a curry dish at home, mainly because I always assumed flavors that bold and developed would take hours to create. I didn’t know how much flavor curry pastes could deliver on their own until I tried cooking with them. This recipe calls for a store-bought red curry paste, but you’re more than welcome to make your own if you’re feeling adventurous. I must say though, the curry paste I’m using here makes this dish taste every bit as legit as the stuff you get at the restaurant. Plus, it saves you a ton of time.
As for the protein, I chose shrimp because I’ve been trying to incorporate more seafood into my diet and eat less of all the other meats. But again, you’re more than welcome to substitute other proteins – chicken, pork and beef are all good options here.
Lastly, don’t forget to finish your meal with a dessert! In my opinion, Thai food isn’t complete without a mango sticky rice, and I have just the recipe here. You can make a big batch and enjoy it whenever you want. I know I did. 😛
Easy Thai Red Curry with Shrimp
Ingredients
- 1 can (13.5 fl oz) coconut milk
- 2 cups jasmine rice
- 1 red bell pepper, chopped into 1-inch pieces
- 1 cup green beans, chopped into 1-inch pieces
- ½ pound shrimp, peeled and deveined
- 3 tablespoons cilantro, chopped
- 1 lime, juiced and zested
- 1 tablespoon grated giner
- 3 tablespoons red curry paste
- 2 shallots, diced
- 5 cloves garlic, minced
- 3 stalks scallions, sliced
- 1 tablespoon olive oil
- 3 tablespoons Thai basil, chopped
- Salt and pepper to taste
Instructions
- Step 1. Cook the rice in a rice cooker, then set aside.
- Step 2. Add olive oil to a Dutch oven. Sear the shrimp on high heat for 30 seconds on each side. Salt and pepper. Take them out of the pot and set aside.
- Step 3. Using the same pot, add the garlic, shallots, ginger and red curry paste to sauté until fragrant (about 1 minute). Add the coconut milk, bring the pot up to a boil, then lower the heat to medium-low. Add in the bell pepper and green beans to simmer until the liquid is reduced by a quarter and the veggies are tender (5-8 minutes).
- Step 4. Turn off the heat. Add in the lime juice and zest, scallions and cilantro. Garnish with Thai basil. Salt and pepper. Serve immediately with rice.
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