30 minutes
A quick and flavorful meal featuring a rich coconut curry sauce with tender shrimp, aromatic herbs, and vegetables.
Thai Red Curry Paste
tablespoons
0.25 fluid ounces
Fresh Basil Leaves, chopped, plus extra whole leaves for serving
cups
Daikon Radish, coarsely grated or julienned
cups
tablespoons
tablespoons
tablespoons
Garlic Clove, minced
each
Small Onion, halved lengthwise and thinly sliced into half moons
each
Bell Pepper, thinly sliced
each
Fresh Shiitake Mushrooms, sliced
0 oz
Large Shrimp, shelled and deveined
0 lb
Cooked White Rice, for serving
0 servings
Lime Wedges, for serving
to taste
1. Prepare Curry Sauce
In a medium pot, whisk together the Thai red curry paste and the can of coconut milk. Simmer this mixture for about five minutes to release the aromatic oils from the curry paste, infusing the coconut milk with a rich, fragrant base.
2. Enrich Curry Sauce
Add the chopped basil, daikon radish, fish sauce, and coconut sugar to the simmering curry sauce. Allow the mixture to simmer for another five to ten minutes, adding layers of flavor and complexity.
3. Cook Vegetables
Heat a 12-inch skillet or wok over medium heat and add the oil. Add the minced garlic, sliced onion, bell pepper, and mushrooms, cooking for about three minutes until they begin to soften.
4. Cook Shrimp
Add the shrimp to the skillet. Cook them for about two minutes, just until they turn pink and tender, ensuring they do not overcook.
5. Combine and Serve
Pour the curry sauce over the shrimp and vegetables in the skillet. Heat through briefly to meld the flavors. Serve the curry over a bed of cooked rice and garnish with fresh basil leaves and lime wedges.
Comments (0)