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Shrimp in Red Curry

Spice up dinner with this easy take on tasty Thai food.

This dish is best served over rice (try our Ginger Rice with Peas) or rice noodles.

Created by: Emily Wilson
Tags: Thai, Shellfish, Dinner Party, Easy, Main Dish, Romantic, Seafood, Healthy, Weeknight, Quick & Easy, Onion, Fish, Soy

  • Prep & Cook
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Ingredients

  • Fresh Cilantro
    1/4 Cup
  • Fresh Lime Juice
    3 Tablespoons
  • Lemon Zest
    1 Tablespoon
  • Shrimp, 11-15, Peeled And Deveined
    1 1/4 Pounds
  • Coconut Milk, Unsweetened
    14 Ounces
  • Thai Red Curry Paste
    2 Teaspoons
  • Black Pepper
  • Brown Sugar
    2 Teaspoons
  • Kosher Salt
  • Fish Sauce
    1 Tablespoon
  • Vegetable Oil
    2 Teaspoons

Kitchen Equipment

  • Paper Towels
  • 1 Stove Top
  • Can Opener
  • Chef’s Knife
  • Cutting Board
  • Measuring Cups
  • Measuring Spoons
  • 1 Mixing Bowl, Small
  • 1 Saute Pan, Medium
  • 1 Whisk
  • 1 Zester

Prep Steps

  1. Zest a lemon to measure the indicated amount.
  2. Squeeze the fresh lime juice into a small bowl to measure the indicated amount.
  3. Open the can of coconut milk and stir to combine.
  4. Pick cilantro leaves off the stems and finely chop to measure the indicated amount.

Cook Steps

  1. Season the shrimp with salt and pepper.
  2. Heat a medium saute pan over medium heat. Add vegetable oil and warm.
  3. Once oil is hot, add Thai red curry paste. Toast until fragrant, about 3-4 minutes.
  4. Whisk in coconut milk. Add lemon zest, brown sugar, lime juice and fish sauce. Bring to a boil.
  5. Once boiling, lower heat to a simmer and cook until thickened, about 8-10 minutes.
  6. Add the shrimp to the thickened coconut mixture. Cook until the shrimp are pink, about 4-6 minutes. Flip halfway through to ensure even cooking.
  7. Stir the cilantro into the shrimp and red curry sauce.
  8. Scoop the shrimp in red curry into soup bowls and serve warm over rice or rice noodles!

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