Thai Red Curry Shrimp

Photo: Randy Mayor; Styling: Leigh Ann Ross
Get restaurant-quality cuisine right in your own kitchen with this shrimp recipe that is packed with Thai flavors.

Yield:

4 servings

Recipe from

Recipe Time

Total: 40 Minutes

Nutritional Information

Calories 330
Fat 9.8 g
Satfat 6.7 g
Monofat 0.9 g
Polyfat 1.1 g
Protein 32.4 g
Carbohydrate 28.8 g
Fiber 1 g
Cholesterol 220 mg
Iron 4.4 mg
Sodium 865 mg
Calcium 83 mg

Ingredients

1 3/4 cups water
1 cup uncooked jasmine rice
2 teaspoons butter
1/4 teaspoon kosher salt
Cooking spray
1 1/4 pounds large shrimp, peeled and deveined
1 (14-ounce) can light coconut milk
1 tablespoon red curry paste
1 1/2 tablespoons fish sauce
4 teaspoons dark brown sugar
1 red bell pepper, seeded and thinly sliced
2 teaspoons fresh lime juice

Preparation

1. Bring first 4 ingredients to a boil in a saucepan. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 10 minutes. Fluff with a fork.

2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; sauté 3 minutes or until done. Remove shrimp from pan; keep warm. Spoon coconut cream (the thick part from top of the can) into pan using a slotted spoon. Add curry paste; cook 2 minutes or until liquid almost evaporates, stirring constantly.

3. Stir in remaining coconut milk, fish sauce, and sugar. Reduce heat to medium; simmer 10 minutes or until sauce thickens, stirring frequently. Add bell pepper; toss to coat. Increase heat to medium-high; cook 5 minutes or until crisp-tender. Add shrimp; cook 1 minute or until thoroughly heated. Remove from heat; stir in lime juice. Spoon 1 cup rice onto each of 4 plates; top each serving with 1 cup shrimp mixture.

Note:

Laraine Perri,

June 2010