Shrimp Red Thai Curry recipe

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Ingredients

2 (14 ounce) cans coconut milk
2 tablespoons red Thai curry paste
1 tablespoon fish sauce
1 fresh red chili pepper, seeded and minced
24 large shrimp, peeled and deveined

Nutrition Info

441.7 calories
carbohydrate: 8.3 g
cholesterol: 63.8 mg
fat: 46.8 g
fiber: 2.4 g
protein: 15.5 g
saturatedFat: 37.5 g
servingSize: -
sodium: 506.2 mg
sugar: 0.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a wok, combine coconut milk, curry paste, fish sauce, and minced pepper. Slowly bring to a simmer over medium low heat, stirring frequently.

  2. Reduce heat to low, and add shrimp. Cook uncovered, stirring frequently, until prawns are cooked and flavors mellow, about 15 minutes.

Recipe Yield

4 servings

Recipe Note

This is the quickest and easiest shrimp red Thai curry recipe ever. Great for an impressive dinner party, because it tastes great but hardly takes any time at all (especially if you buy your prawns already peeled). Serve with hot jasmine rice.

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