Shrimp Red Thai Curry44 Reviews
- Prep: 20 min
- Cook: 20 min
- Ready In: 40 min
“This is the quickest and easiest shrimp red Thai curry recipe ever. Great for an impressive dinner party, because it tastes great but hardly takes any time at all (especially if you buy your prawns already peeled). Serve with hot jasmine rice.” - by MITCHNSTEVE
Original recipe yields 4 servings
- In a wok, combine coconut milk, curry paste, fish sauce, and minced pepper. Slowly bring to a simmer over medium low heat, stirring frequently.
- Reduce heat to low, and add shrimp. Cook uncovered, stirring frequently, until prawns are cooked and flavors mellow, about 15 minutes.
Amount Per Serving (4 total)
- 442 cal
- 46.8 g
- 8.3 g
Based on a 2,000 calorie diet
Reviews (44)Rate This Recipe
"If you like Thai food, this is a great recipe. I made it twice, once with regular coconut milk and once with "Lite" coconut milk. I think the taste is better with the "Lite". I think it seems too "hea..." See morevy" with the regular. Another bonus is the fact you shave two thirds of the calories and fat off by using the "Lite"."
"My husband and I love Thai food. This was wonderful, but pretty spicy, so be warned. You can use any curry paste (it comes in red, yellow, green, panang and other varietis); they are available at a Th..." See moreai market. I served this with lime wedges, jasmine rice and fresh chopped cilatro. You can also add pineapple chunks and green onion to the rice. If you add chicken broth, chopped green onions, juice of half a lime, and a can of corn (drained) this makes a great soup, also served over jasmine rice with fresh cilantro. You can use shrimp or chicken very thinly sliced."
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