Also substitute GREEN for RED curry. Add onion and saute for about 5 minutes or until translucent. This is a nice simple basic recipe that leaves room for lots of creativity. Secondly the one chili pepper I added made the recipe flaming hot and practically impossible to eat. Stir in basil (optional) and fish sauce. Red Curry is one of my favorite Thai dishes. I thought that the sauce could have been a little thicker. This was wonderful, but pretty spicy, so be warned. this link is to an external site that may or may not meet accessibility guidelines. Served it over brown rice. Step 3. I made it twice, once with regular coconut milk and once with "Lite" coconut milk. Thanks for such a great recipe. You saved Shrimp Red Thai Curry to your. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. Next time, I'll add a touch less brown sugar. Thai Red Curry Shrimp Recipe Ingredients. I'm not sure how they arrived at their nutritional information, but it's wrong. Cook 3 to 5 minutes on medium heat or just until shrimp turn pink and vegetables are tender-crisp. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Sauté the onion for 5 minutes or until softened; Stir in the garlic and curry paste until fragrant; Stir in the chicken broth and let it boil for a couple of minutes; Add in the coconut milk, shrimp, and red … However 1 cup of Jasmine rice has at least 44g of carbohydrates and the nutritional information for this recipe says one serving has only 28.8 grams of carbs. Add curry paste; cook 2 minutes or until liquid almost evaporates, stirring constantly. Mix in the red and green bell peppers and cook for about 6-7 minutes, until peppers soften slightly. STIR in shrimp and vegetables. Heat a large, deep skillet over medium-high heat. I also added onions. Heat oil in a soup pot over medium-high heat. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition My husband and I love Thai food. I also recommend using palm sugar instead of brown sugar for a more authentic flavor. 1 ¼ pounds large shrimp, peeled and deveined, 1 red bell pepper, seeded and thinly sliced. The green beens are a good choice to pair with the dish. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. We made it with the recommended green beans which were so good. I served this with the ginger green beans as suggested and those were great, too. Serve with Jasmine rice. Very good recipe. Next time I'll half the recipe for the sauce because we had too much left over for my husband and me. This would also be excellent with chicken instead of shrimp. Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes. In the first cooking of the shrimp I used a small amount of olive oil /butter instead of the cooking spray then added garlic with the shrimp. Thai red curry is a bit milder than the green. Delicious resuarant quality meal. Because I’m clearly obsessed with Thai salads, I also make a mean Thai Chopped Salad with lemongrass ginger shrimp. (!!!!) Jamie's Thai Red Curry with Prawns | Jamie Oliver - YouTube The ginger-garlic green beans sounded good, but I couldn't find the recipe online. Yum! I know this sounds weird but add 2 large julienned unpeeled seeded cucumbers during the last 5 minutes of cooking. The 2 cans of coconut milk that the recipe called for was way too much. Spoon 1 cup rice onto each of 4 plates; top each serving with 1 cup shrimp mixture. Everybody understands the stuggle of getting dinner on the table after a long day. Really fast and yummy! This particular Thai red curry shrimp is not an authentic or traditional recipe. Even with all the added water it was too spicy. Hubby loved the sauce. Will definitely make again! Garnish with additional basil and red chile slices, if desired. Heat a large skillet over medium-high heat. oz. Offers may be subject to change without notice. Percent Daily Values are based on a 2,000 calorie diet. Admittedly we like more "complex" flavours, so I added ginger, cilantro, lemongrass and freshly squeezed lime juice. Cook uncovered, stirring frequently, until prawns are cooked and flavors mellow, about 15 minutes. Cook until tender, about 3-4 minutes. This was awesome! If that doesn't work, will add some red pepper flakes along with the garlic that I used this time. Take off heat. I followed the recipe exactly and it turned out perfect. MyRecipes may receive compensation for some links to products and services on this website. I don't find much separation in light coconut milk so I just guessed and poured about 1/4 of the can in to mix with the curry paste. Served with steamed green beans. This was very tasty. 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. Info. DH was literally scraping the plate to get every bit of the sauce. Another bonus is the fact you shave two thirds of the calories and fat off by using the "Lite". Otherwise you will need to cook it down to get the intense flavors. Ever since that Thai cooking class I participated in a while back, I’ve been venturing beyond the usual Pad Thai and trying my hand at various other dishes. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. This was definitely excellent! I will definetly make this again. Would definitely serve this to guests, restaurant quality! Cover, reduce heat, and simmer 15 minutes. Creamy, silky and incredibly tasty Thai Red Curry Shrimp will be your new go-to dish. More clarity as to what constitutes a serving would be greatly appreciated. For this coconut curry shrimp recipe, the most important piece is the quality of your ingredients. and sprinkled a little minced basil on the top before serving. BTW, the rice was really good. Add garlic and curry paste. Cut the sugar way down; next time will increase the curry paste as it could have had a little more heat. Used tilapia instead of shrimp; added very thin asparagus and sliced onions to the red peppers. I liked the sauce so much that next time I will reduce or skip the simmering time so there's more. I added broccoli to get extra veggies. This recipe is so good! This basic recipe is kind of bland - add 1/2 cup of condenced chicken or vegetable broth and add two cups of fresh veggies also makes this much better (try red bell peppers carrots broccoli mushrooms). In large skillet, heat oil over medium heat. Nutrition © Copyright 2020 Meredith Corporation. I was really excited about this recipe and it was just OK. Bring first 4 ingredients to a boil in a saucepan. It wasn't as spicy as I would've liked it so I added some garlic sauce independently. Nutrient information is not available for all ingredients. My husband and I love Thai food. Also I substituted brown jasmine rice. I agree with others and suggest you start with 2 tsp of red curry paste and then adjust for taste. In a wok, combine coconut milk, curry paste, fish sauce, and minced pepper. Outstanding taste! Thai red curry is one of our favorite dinners. Served with brown basmati rice. If you like Thai food, this is a great recipe. Then, toss the shrimp with a little oil, garlic, kosher salt and red chili flakes. This curry is packed … I also don't like cooking the shrimp prior to making curry sauce, seems to dry out the shrimp faster, whereas adding it at the end allows it to soak up more flavor. Increase the heat to high and bring the mixture to a boil, then cover and lower the heat. It’s a quickly prepared version which I love to prepare whenever I’m hungry but in a hurry. As far as taste goes, this recipe turned out as good as the red curry I get at some of my favorite Thai restaurants. If it is too thick to poach the shrimp… Gorgeous presentation. %RDI. This recipe was fantastic! Info. I will definitely make this again. Amount is based on available nutrient data. I find they do this with other recipes as well, esp. You can use shrimp or chicken very thinly sliced. Increase heat to medium-high; cook 5 minutes or until crisp-tender. Lots of flavor. OMG! is part of the Allrecipes Food Group. Dana’s Bio: Dana Monsees is an Integrative Health Coach and the founder of Real Food with Dana , a food blog where she shares paleo-inspired … However...this is really quick, easy and really quite flavorful. Add shrimp and cook until pink, about 2-3 minutes; remove from pot and set aside. everyone loved it. Fish-out and discard the cooked Thai basil stems (if still intact). The beauty of this recipe is you can add whatever veggies and other spices you want or have on hand or just leave it simple. Remove shrimp from pan; keep warm. Will definitely make again. Added broccoli and peas. Add the lime juice and shrimp. Loved this dish. Will definitely be making this again. 330 calories; fat 9.8g; saturated fat 6.7g; mono fat 0.9g; poly fat 1.1g; protein 32.4g; carbohydrates 28.8g; fiber 1g; cholesterol 220mg; iron 4.4mg; sodium 865mg; calcium 83mg. Does it include the 1 cup or Jasmine Rice or not? You can use any curry paste (it comes in red, yellow, green, panang and other varietis); they are available at a Thai market. I would say avoid putting too much sauce on your plate as it can make it quite sweet.