Thai Shrimp Curry
In this Thai shrimp curry recipe, coconut milk and Thai red curry paste join forces to make a rich, flavorful sauce that perfectly complements shrimp and veggies.
Servings: 4 servings
Calories: 475kcal
Ingredients
- 1 large onion
- 2 large bell peppers
- 1 large zucchini
- 2 tablespoons vegetable or sesame oil divided
- 2 pounds extra large shrimp
- 2 teaspoons garlic paste or minced garlic
- 1 tablespoon ginger paste or grated fresh ginger
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon lime juice
- 1 can coconut milk lite or regular
- 2 tablespoons red curry paste
- 1 tablespoon sweet chili sauce
- 1/2 tsp red pepper flakes
- basil and limes for serving
- rice for serving
Instructions
- Preheat oven to 400 degrees F.
- Slice the onion, bell pepper, and zucchini. For the zucchini I like to cut it lengthwise into quarters and then slice. If using a smaller zucchini you can use half moon shapes instead.
- Place the onion, bell pepper, and zucchini on a nonstick baking sheet and bake for 25 minutes. If you’d prefer not to use the oven, you can saute the onion for a few minutes in a large nonstick skillet, add the bell pepper, and then add the zucchini until browned and soft.
- While the veggies are baking, make the rice in a rice cooker or on the stove following package directions.
- If you’re using prepared refrigerated garlic and ginger, measure them out into a small bowl. If not using prepared garlic and ginger, mince and grate them and place in a small bowl. Set aside.
- Mix the soy sauce with cornstarch, sugar, and lime juice in a small bowl. Set aside.
- Then prepare the shrimp. Heat a large nonstick skillet over medium heat and add 1 tablespoon oil. Add the shrimp, cover, and cook for about 6 minutes. Remove the cover, stir, and cook for another 3-5 minutes until just cooked through. If using smaller shrimp, lower the cook time accordingly.
- Move the shrimp to a bowl, wipe out the skillet with a paper towel, and place it back on the burner.
- Add the remaining tablespoon of oil, then the garlic and ginger. Cook for 1 minute.
- Then add the coconut milk, red curry paste, and sweet chili sauce.
- When the sauce begins to boil, mix in the cornstarch mixture well. Allow to thicken for a minute or two, then add in the roasted veggies and shrimp.
- Serve with rice, basil, and fresh lime wedges.
Notes
Calories calculated with 1 cup of uncooked rice (about 3 cups cooked, 3/4 cup per serving) and lite coconut milk.