Thai Shrimp Red Curry
This coconut milk-based Thai curry is light and fresh but packed with flavor.
Ingredients
- 1 lb shrimp
- 3 tsp red curry paste
- 1 13.5 oz can coconut milk (regular, not light!)
- 2 bell peppers sliced
- 1 8 oz package mushrooms
- 1 red onion minced
- 1 8 oz can bamboo shoots
- 1 15 oz can baby corn
- 3 cloves garlic minced
- 2 tsp minced ginger
- 1 Serrano pepper minced
- 1 bunch green onion chopped
- ½ tsp salt
- 1 tsp black pepper
Instructions
- On medium-high heat, saute mushrooms in olive oil until golden and set aside. Using the same pan, saute the onion, bell peppers, and garlic with olive oil.
- Meanwhile in another pan on medium-high heat, add curry paste and when hot, add shrimp and saute for 3 minutes, stirring to combine with curry paste. Now add coconut milk, minced ginger, salt/pepper, and the vegetables you already sauteed.
- Bring to a simmer and heat for 10-15 minutes or until thickened to desired consistency. Add baby corn and bamboo shoots and cook for another 5 minutes. Serve warm topped with green onions.
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