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
How to Make It
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.
I made this recipe tonight. I did what several people talk about in the reviews and added vegetables. I doubled everything in the recipe except the shrimp and added brocolli, snow peas and mushrooms. I also didn't have green onions so I substituted cilantro. I served it over basmati rice. Delish!!! I can't wait to have the leftovers tomorrow. I'll definitely make this again and again.
Really delicious and the cooking goes fast once you start. In place of the shrimp, I substituted extra-firm tofu (drained) which I sauteed separately before starting the rest of the dish, and then added to the mixture when the shrimp should be added. I also used 1/2 tsp of the curry paste, and will up that to 3/4 tsp the next time I make it. Served it over 100% whole-wheat couscous.
I loved the idea of this dish but decided to modify as I do love shrimp but I don't love it reheated and I wanted to make enough for leftovers so I doubled the recipe. I also added lots of other veggies. I used 1lb of chicken for the shrimp. I added mushrooms, red peppers, spinach, and snow peas. I also added MUCH MORE Red Curry paste as I love the flavor. Also didn't use the fish sauce as I didn't want to spend the money to purchase it and I read it wasn't worth it.
I WILL be making this again!
The flavors were good, but there wasn't nearly enough sauce. I would double the onion, curry and coconut milk and possibly add a little fish stock or chicken stock...then thicken with a slurry. I added roasted peanuts which gave it a great crunch and a nice nutty flavor. I also used cilantro instead of basil, because that's what I had on hand.
My husband and I enjoyed this dish but we felt that it needed more curry flavor. I thought that it needed something more but I didn't have the fresh basil or green onions so I will make sure to have them before I make it next time. I served it with roasted tomatoes and rice. I also think the addition of veggies like red pepper, carrots or mushrooms would also add to this recipe.
This recipe is delightful and easy!!! I used garlic oil to cook the shrimp and added a few of my favorites spices because it was a tiny bit bland at first!! This is a new favorite. Plus I served over brown rice. YUM!
Quick and easy if you've got it all in the pantry. But what to do with the rest of the can of coconut milk! Used 1/2tsp Thai Kitchen red curry, which was right for us. Served with the recommended red pepper/snow peas. Pretty tasty.