Easy Thai Red Curry with Shrimp
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!
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.