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!
1green bell pepperseeded, cored and cut into strips
2carrotspeeled and thinly sliced
salt and pepper to taste
3tablespoonsThai red curry paste
1poundmedium shrimppeeled and deveined
14ounce cancoconut milkfull fat
1 1/2teaspoonsbrown sugar
1/2cupbamboo shootsthinly sliced
3/4cupcanned baby corncut in half lengthwise
1tablespoonsoy sauce
2teaspoonslime juice
1cupfresh basil leavesThai basil if available
steamed rice for serving
Instructions
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.