My Favorite Thai Red Shrimp Curry Recipes

THAI-INSPIRED RED CURRY SHRIMP

Thai-Inspired Red Curry Shrimp image

Creamy, wonderful Thai-inspired red curry and shrimp dish, tastes just like in restaurants. Serve with jasmine rice or noodles of your choice and top with fresh basil or cilantro. Also wonderful with chicken, and feel free to play around with adding different veggies, yum!

Provided by babyluv26

Categories Main Dish Recipes Curries Seafood

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
2 cloves garlic, minced, or more to taste
1 tablespoon minced fresh ginger root
1 medium onion, thinly sliced
2 large carrots, cut into 1/4-inch rounds
1 medium red bell pepper, diced
1 (15 ounce) can unsweetened coconut milk
2 tablespoons soy sauce
1 teaspoon Thai red curry paste, or more to taste
1 pound uncooked medium shrimp, peeled and deveined

Steps:

Heat oil in a wok or skillet over medium-high heat until almost smoking. Add garlic and ginger and saute for 30 seconds. Add onion and heat until softened, about 2 minutes. Add carrots and red pepper and saute until softened, about 7 minutes.
Pour in coconut milk, soy sauce, and curry paste; stir until curry paste and coconut milk are well blended. Stir in shrimp. Lower the heat and simmer until the shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes.

Nutrition Facts : Calories 370.5 calories, Carbohydrate 12.4 g, Cholesterol 172.6 mg, Fat 28 g, Fiber 3.4 g, Protein 22.7 g, SaturatedFat 21 g, Sodium 714.6 mg, Sugar 4.2 g

MY FAVORITE THAI RED SHRIMP CURRY

My Favorite Thai Red Shrimp Curry image

This is my personal favorite curry. I adore red curry with shrimp. I have changed this dish to suit my taste buds. Another quick and easy to make dish, that never disappoints. I use collasal shrimps in this dish but you could use jumbo shrimps. It's a great meal served with rice but is just as nice served with cellaphane noodles.

Provided by Baby Kato

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon peanut oil
4 shallots, finely chopped
2 inches galangal, peeled and thinly sliced
2 garlic cloves, finely chopped
1 1/2 cups coconut milk, canned
1/4 cup coconut cream, canned
2 stalks lemongrass, snapped in half
3 tablespoons fish sauce
2 tablespoons chili sauce, hot
1 tablespoon lime juice, fresh
1 tablespoon brown sugar (optional)
1 cup bamboo shoot, canned, thinly sliced, drained, rinsed
24 shrimp, collasal, uncooked, shelled
1/8 cup garlic chives (garnish)
4 cups rice, jasmine, steamed

Steps:

In a wok or large skillet, heat the oil and fry the shallots, galangal and garlic for 2 minutes.
Add the coconut milk and cream, lemongrass, fish sauce, chili sauce, lime juice, sugar and bamboo shoots. Bring to a boil, then reduce heat and simmer 3 minutes.
Next add the shrimp and simmer for 4 - 5 minutes.
Once the shrimp have turned pink remove the curry from the stove top and pour over the rice, garnish with the chives and serve immediately.

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