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!
Source: Thai Kitchen
- 1 14 ounce can Light Coconut MIlk
- 2 tablespoons Red Curry Paste
- 1 tablespoon brown sugar
- 1 pound large shrimp, peeled and deveined
- 1 cup assorted vegetables (we used red peppers, green beans and onions)
- ¼ cup fresh Thai Basil (could sub cilantro)
- 1 to 2 tablespoons Thai fish sauce
- Cooked Brown Basmati or Jasmine Rice
- Lime juice
- Bring coconut milk to simmer in a wok or large skillet over medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 minutes.
- Stir in shrimp and vegetables. Cook 3 to 5 minutes or just until shrimp turn pink and vegetables are tender-crisp. Stir in basil and fish sauce.
- Serve over cooked rice and sprinkle with lime juice if desired
This recipe has been linked up to: