Rating: 4 stars
30 Ratings
  • 5 star values: 10
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 2

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.

Recipe by Cooking Light September 2008


Credit: Lee Harrelson; Styling: Jan Gautro

Recipe Summary

19 mins
19 mins
2 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

255 calories; calories from fat 26%; fat 7.4g; saturated fat 2.6g; mono fat 1.8g; poly fat 1.9g; protein 36.1g; carbohydrates 10.2g; fiber 1.1g; cholesterol 259mg; iron 4.6mg; sodium 740mg; calcium 111mg.