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Red Coconut Curry Shrimp

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Pixicook editorial team

A quick and flavorful meal featuring a rich coconut curry sauce with tender shrimp, aromatic herbs, and vegetables.

Ingredients for Red Coconut Curry Shrimp

units in
USchevron
serves
4 peoplechevron

Thai Red Curry Paste

tablespoons

Unsweetened Coconut Milk

0.25 fluid ounces

Fresh Basil Leaves, chopped, plus extra whole leaves for serving

cups

Daikon Radish, coarsely grated or julienned

cups

Asian Fish Sauce

tablespoons

Coconut Sugar

tablespoons

Grapeseed Oil

tablespoons

Garlic Clove, minced

each

Small Onion, halved lengthwise and thinly sliced into half moons

each

Bell Pepper, thinly sliced

each

Large Shrimp, shelled and deveined

0 lb

Cooked White Rice, for serving

0 servings

Lime Wedges, for serving

to taste

How to Make Red Coconut Curry Shrimp

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.

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