0 from 6 votes
Red Curry Shrimp
Shrimp & vegetables are cooked into a simple, delicious red curry sauce in this Red Curry Shrimp recipe, made in only 20 minutes for an easy weeknight meal!
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 people
Calories: 570 kcal
Course:
Main Course
Cuisine:
Thai
Ingredients
- 1 tbsp coconut oil
- 1 red bell pepper sliced
- 1 cup eggplant diced
- 1 cup red onion sliced
- 13.5 oz Can coconut milk
- 2 tbsp Thai red curry paste
- 1 tbsp brown sugar
- 1 lb Shrimp peeled & deveined
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 3-4 cups cooked rice
- fresh cilantro for garnish
Instructions
- Add the coconut oil to a large skillet or wok over medium high heat.
- Once melted, add the bell pepper, eggplant and red onion, saute 3-4 minutes.
- Add the coconut milk, red curry paste and brown sugar, whisk together and bring to a boil.
- Reduce heat and simmer for 5 minutes.
- Stir in the shrimp and cook for an additional 3-5 minutes.
- Stir in the soy sauce and lime juice.
- Remove from the heat, serve over rice and top with fresh chopped cilantro.
Cup of Yum
Nutrition Information
Serving
4serving
Calories
570kcal
(29%)
Carbohydrates
49g
(16%)
Protein
30g
(60%)
Fat
28g
(43%)
Saturated Fat
23g
(115%)
Cholesterol
285mg
(95%)
Sodium
1152mg
(48%)
Potassium
561mg
(16%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
2115mg
(42%)
Vitamin C
50.5mg
(56%)
Calcium
211mg
(21%)
Iron
4.8mg
(27%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 570
% Daily Value*
| Serving | 4serving | |
| Calories | 570kcal | 29% |
| Carbohydrates | 49g | 16% |
| Protein | 30g | 60% |
| Fat | 28g | 43% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 285mg | 95% |
| Sodium | 1152mg | 48% |
| Potassium | 561mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 2115mg | 42% |
| Vitamin C | 50.5mg | 56% |
| Calcium | 211mg | 21% |
| Iron | 4.8mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.