Shrimp Curry
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
4
-
Calories
287 kcal
-
Course
Main Course
-
Cuisine
Asian
Shrimp Curry
Description
Shrimp Curry blends medium peeled and deveined shrimp with aromatic ingredients such as garlic, ginger, and Thai red curry paste. After sautéing onions, peppers, and carrots, the shrimp cook gently in full-fat coconut milk combined with brown sugar, which lends subtle sweetness to the spicy curry base. Bamboo shoots and baby corn add textural contrast, while finishing touches of soy sauce, lime juice, and fresh basil brighten the flavors. The dish's creamy sauce and tender shrimp can be served immediately atop steamed rice to soak up the rich curry broth.
The cooking involves layering vegetables for softness and building flavors by sautéing aromatics before adding the shrimp and curry paste. Simmering gently prevents overcooking the seafood, preserving its delicate texture. The final seasoning adjustment allows for a customized balance of salt and pepper.
This shrimp curry is suited for a comforting dinner offering complex yet approachable flavors from balanced ingredients. Its components provide a satisfying, cohesive dish that combines tender seafood and vegetables in a creamy, mildly spicy sauce.
Ingredients
- 1 tablespoon vegetable oil
- 1/2 cup onion thinly sliced
- 2 teaspoons garlic minced
- 2 teaspoons ginger minced
- 1 red bell pepper seeded, cored and cut into strips
- 1 green bell pepper seeded, cored and cut into strips
- 2 carrot peeled and thinly sliced
- salt to taste
- black pepper to taste
- 3 tablespoons Thai red curry paste
- 1 pound Shrimp peeled and deveined, medium
- 14 ounce can coconut milk full fat
- 1 1/2 teaspoons brown sugar
- 1/2 cup bamboo shoots thinly sliced
- 3/4 cup baby corn cut in half lengthwise, canned
- 1 tablespoon soy sauce
- 2 teaspoons lime juice
- 1 cup basil Thai basil if available, fresh leaves
- rice steamed, for serving
Instructions
- Heat the vegetable oil in a large pan over medium high heat.
- Add the onion and cook for 3-4 minutes or until softened.
- Add the carrots and red and green bell peppers to the pan. Cook for 4-5 minutes or until softened. Add the garlic and ginger and cook for 30 seconds.
- Season the vegetables with salt and pepper to taste. Add the curry paste to the pan and stir to combine. Cook for 1 minute.
- Add the shrimp to the pan and cook for 2 minutes.
- Pour the coconut milk into the pan. Add the brown sugar and stir to combine. Bring to a simmer.
- Add the bamboo shoots and baby corn to the pan and cook for 4 minutes or until shrimp are pink and opaque.
- Remove the pan from the heat. Stir in the soy sauce, lime juice and basil leaves. Taste and add more salt and pepper if desired. Serve immediately over steamed rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 15g | 5% |
| Protein | 4g | 8% |
| Fat | 26g | 40% |
| Saturated Fat | 22g | 110% |
| Sodium | 291mg | 12% |
| Potassium | 502mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 7635IU | 153% |
| Vitamin C | 69mg | 77% |
| Calcium | 59mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
