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Thai Shrimp Red Curry

Thai Shrimp Red Curry

This coconut milk-based Thai curry is light and fresh but packed with flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Asian
Servings 6

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.