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Thai Coconut Curry Shrimp

Photo: Lee Harrelson; Styling: Jan Gautro
Prep time 19 mins
Yield 2 servings (serving size: 1 cup)
Red curry paste adds plenty of spicy heat to the shrimp while the slightly sweet coconut milk smooths out the flavor for a perfectly balanced meal.

Red curry paste conveys plenty of spicy heat, so a little goes a long way. Feel free to add a bit more to increase the heat, or omit the paste to tame the dish. The addition of slightly sweet coconut milk smooths out the flavors.


  • 1 teaspoon canola oil
  • 1/2 cup chopped onion
  • 1/4 teaspoon red curry paste (such as Thai Kitchen)
  • 1 teaspoon sugar
  • 12 ounces large shrimp, peeled and deveined
  • 1/3 cup light coconut milk
  • 2 teaspoons fish sauce
  • 1/4 cup chopped green onions
  • 1 tablespoon chopped fresh basil

Nutrition Information

  • calories 255
  • caloriesfromfat 26 %
  • fat 7.4 g
  • satfat 2.6 g
  • monofat 1.8 g
  • polyfat 1.9 g
  • protein 36.1 g
  • carbohydrate 10.2 g
  • fiber 1.1 g
  • cholesterol 259 mg
  • iron 4.6 mg
  • sodium 740 mg
  • calcium 111 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and curry paste to pan, and sauté 1 minute, stirring occasionally. Stir in sugar; sauté 15 seconds. Add shrimp; sauté 3 minutes or until shrimp are done, stirring frequently. Stir in coconut milk and fish sauce; cook 30 seconds or until thoroughly heated. Remove from heat; stir in green onions and basil.