Thai Red Curry Shrimp

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Thai Red Curry Shrimp

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Ingredients

Adjust Servings:
1 tablespoon Vegetable Oil
2 cloves Garlic Sliced into thin pieces
Size of thumb Ginger Sliced into thin pieces
1/8 Onion Sliced into thin pieces
1 tablespoon Thai Red Curry Paste
1 can (13.5 ounces) Coconut Milk
2 teaspoons Fish Sauce
1/2 Potato Cut into 1-inch cubes
1/3 Carrot Cut into 1/2-inch pieces
1/2 Zucchini Cut into thin 2-inch long pieces
1/4 Red Bell Pepper Cut into 1-inch pieces
1 pound Shrimp Peeled and deveined
2 wedges Lime
Basil Leaves Garnish
Accompaniments
1 cup Jasmine Rice

Nutritional information

Calories
Protein
Fat
Sugar
Sodium
Carbs

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Features:
    Cuisine:

    Versatile red curry served over rice with shrimp

    • 35 min
    • Serves 2
    • Easy

    Ingredients

    • Accompaniments

    Directions

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    Like most of the other Thai curries, red curry is usually made of dried red chili, lemongrass, garlic, shallot, salt, galangal, cumin and coriander seed. Kaffir lime skin is also usually an ingredient, which is not typically found in the other curries except Panang Curry. Red curry is often considered the most versatile of the curry pastes. It can be prepared with shrimp, chicken, duck, beef, pork and fish!

    Steps

    1
    Done

    Heat oil in a large pan over medium high heat. Add garlic, ginger and onion. Stir for 1 minute until they are slightly browned and fragrant.

    2
    Done

    Add curry paste to pan, then coconut milk. Stir until curry paste is completely dissolved. Let curry simmer like this for about 8 minutes, then add fish sauce, stirring to combine.

    3
    Done

    Add potatoes, carrots and zucchini. Cook until soft, about 6-8 minutes.

    4
    Done

    Add bell peppers and shrimp. Stir until shrimp is cooked through (flesh is pink and opaque), about 4-5 minutes. Serve in a bowl over rice. Squeeze lime juice and garnish with basil.

    Rebecca Chan

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