This shrimp curry is plump shrimp and colorful vegetables, all simmered together in a coconut red curry sauce. A homemade version of the restaurant favorite that's quick to make with the perfect blend of flavors!
Calories 287 kcal
1 tablespoon vegetable oil 1/2 cup onion thinly sliced 2 teaspoons garlic minced 2 teaspoons ginger minced 1 red bell pepper seeded, cored and cut into strips 1 green bell pepper seeded, cored and cut into strips 2 carrots peeled and thinly sliced salt and pepper to taste 3 tablespoons Thai red curry paste 1 pound medium shrimp peeled and deveined 14 ounce can coconut milk full fat 1 1/2 teaspoons brown sugar 1/2 cup bamboo shoots thinly sliced 3/4 cup canned baby corn cut in half lengthwise 1 tablespoon soy sauce 2 teaspoons lime juice 1 cup fresh basil leaves Thai basil if available steamed rice for serving
Heat the vegetable oil in a large pan over medium high heat. Add the onion and cook for 3-4 minutes or until softened. Add the carrots and red and green bell peppers to the pan. Cook for 4-5 minutes or until softened. Add the garlic and ginger and cook for 30 seconds. Season the vegetables with salt and pepper to taste. Add the curry paste to the pan and stir to combine. Cook for 1 minute. Add the shrimp to the pan and cook for 2 minutes. Pour the coconut milk into the pan. Add the brown sugar and stir to combine. Bring to a simmer. Add the bamboo shoots and baby corn to the pan and cook for 4 minutes or until shrimp are pink and opaque. Remove the pan from the heat. Stir in the soy sauce, lime juice and basil leaves. Taste and add more salt and pepper if desired. Serve immediately over steamed rice.
Calories: 287 kcal | Carbohydrates: 15 g | Protein: 4 g | Fat: 26 g | Saturated Fat: 22 g | Sodium: 291 mg | Potassium: 502 mg | Fiber: 3 g | Sugar: 7 g | Vitamin A: 7635 IU | Vitamin C: 69 mg | Calcium: 59 mg | Iron: 4 mg