Since I am constantly testing new recipes in the kitchen, it really takes a lot to WOW me with a dish I put together. I know that most of what I make is usually delicious, because I have an in-house taste-tester (ahem – Franco). But when that same taste-tester requests a meal twice in the same week, then I really know it’s a home-run. And honestly, this coconut red curry shrimp recipe blew me away too – with its simplicity and deep, deep flavour, it’s a definite winner.
I have become obsessed with Thai red curry over the past few months. I find myself playing around with it for a multitude of dishes, wanting it to work with virtually everything. It doesn’t always work out, but in this case it did!
If you’re a fan on my Thai coconut red curry soup, then this coconut red curry shrimp recipe should definitely be on your must-make list! I like to serve this bowl-style (shocker, I know). I steam up some jasmine rice, sauté some bokchoy and shiitake mushrooms and throw it all together into a bowl. Every element compliments each other in the most delicious way!
For those interested, this recipe is 7 points on the Weight Watchers green program (excluding the rice and sautéed veggies).
Coconut Red Curry Shrimp
- 1 tbsp olive oil
- 1 sweet onion chopped
- 2 jalapeños seeded chopped
- 3 tbsp Thai red curry paste
- 2 tbsp brown sugar packed
- 2 tbsp fish sauce
- 1 can light coconut milk (option to use full fat)
- t tbsp cornstarch
- 1 tbsp water
- 1 lb shrimp peeled and deveined
- Heat up the olive oil in a heavy bottom pan.
- Cook the chopped onion over medium heat, until softened.
- Add in the chopped jalapeños and cook until softened.
- Add in the red curry paste and let cook on medium heat, allowing the flavour to deepen.
- Add in the brown sugar, fish sauce and coconut milk – stir to combine. Allow to simmer for about 5 mins.
- In a small bowl, mix the corn starch in the water until diluted and add to the sauce.
- Bring the whole to a bubble, keep simmering until thickened.
- Add in the shrimp, toss to coat and cover the pan. Let cook for roughly 5 mins, or until the shrimp is cooked through.
- I like to serve this with some steamed jasmine rice and sautéed bok choy and shiitake mushrooms.