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Coconut Red Curry Shrimp
Print Recipe
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course
Main Course
Cuisine
thai
Servings
4
Ingredients
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
Instructions
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.
Notes
I like to serve this with some steamed jasmine rice and sautéed bok choy and shiitake mushrooms.
Keyword
asian, Bowls, coconut, easy recipes, quick recipe, Rice, shrimp, thai