Shrimp Red Thai Curry

Shrimp Red Thai Curry

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MITCHNSTEVE 0

"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."

Ingredients

40 m servings 442 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 442 kcal
  • 22%
  • Fat:
  • 46.8 g
  • 72%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 15.5 g
  • 31%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 506 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. In a wok, combine coconut milk, curry paste, fish sauce, and minced pepper. Slowly bring to a simmer over medium low heat, stirring frequently.
  2. Reduce heat to low, and add shrimp. Cook uncovered, stirring frequently, until prawns are cooked and flavors mellow, about 15 minutes.

Footnotes

  • Note
  • This curry is even better prepared ahead and reheated when required.
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Reviews

50
  1. 57 Ratings

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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 to...

Hubby and I are big fans of curry. Admittedly we like more "complex" flavours, so I added ginger, cilantro, lemongrass and freshly squeezed lime juice. However...this is really quick, easy and r...

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 a...