Thai Curry Shrimp

Red curry paste, found on the Asian-ingredient aisle in the supermarket, makes these shrimp wonderfully spicy.


3 servings (serving size: about 1 cup shrimp mixture and 1/2 cup rice)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 10 Minutes
Other: 1 Hour, 30 Minutes

Nutritional Information

Calories 198
Fat 6.9 g
Satfat 1.8 g
Protein 23.3 g
Carbohydrate 10.4 g
Cholesterol 172 mg
Iron 3.3 mg
Sodium 475 mg
Caloriesfromfat 31 %
Fiber 0.0 g
Calcium 68 mg


2 tablespoons chopped peeled fresh lemon grass
2 tablespoons brown sugar
2 tablespoons fresh lime juice
1 tablespoon olive oil
2 teaspoons fish sauce
1 1/2 teaspoons red curry paste
1 pound jumbo shrimp, peeled and deveined
3/4 cup uncooked rice
Cooking spray
1/2 cup light coconut milk
1 tablespoon chopped fresh cilantro


Combine first 6 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add shrimp. Seal and marinate in refrigerator up to 1 1/2 hours, stirring occasionally.

Cook rice according to package directions, omitting salt and fat.

Heat a large nonstick skillet coated with cooking spray over medium-high heat; add shrimp. Cook 3 to 4 minutes or until shrimp are done, stirring occasionally. Stir in coconut milk, and cook 1 minute. Stir in cilantro. Serve over rice.