If you want to try an easy restaurant quality meal at home this is a great dish.
I bought some shrimp for Taylor’s birthday yesterday as she has been on a shrimp loving kick lately. When I got home and asked her what she wanted me to do with it she told me she didn’t want shrimp on her birthday. Okeeee.
So the night before her birthday I made this since I had a craving for something with red curry since my trip to Carlson’s Thai Food and Donuts last week in Annapolis. My brother-in-law Matthew, who is home on leave from Afghanistan had this dish and I had this just with chicken. It was so good, but the portions weren’t huge so I left still wanting more.
Carlson’s also makes great donuts which sounds odd and I guess it is. I think that is what makes this place so great. I love a little quirkiness in a restaurant.
I lightened this up a bit by using light coconut milk and brown rice. I am sure they use full fat coconut milk and while it gives the sauce some luxuriousness you really don’t lose much flavor when you use light. This recipe also uses no oil since you cook the veggies and shrimp right in the sauce.
So for an easy weeknight meal that has lots of flavor and a little kick of heat try this Thai Red Curry Shrimp. Enjoy!
*Updated 3/9/19 for Keto/Low-Carb
Source: Thai Kitchen
Thai Red Curry Shrimp
- 1 14 ounce can Coconut Milk
- Serve over cooked rice and sprinkle with lime juice if desired
This recipe has been linked up to: