Thai Inspired Red Curry Shrimp Recipes

THAI RED CURRY SHRIMP

Thai Red Curry Shrimp image

Make and share this Thai Red Curry Shrimp recipe from Food.com.

Provided by mplsgirl

Categories Asian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb medium shrimp
2 hot peppers (like serrano)
1 cup rich coconut milk
2 tablespoons red curry paste
2 teaspoons sugar
8 fresh lime leaves, finely slivered
1/2 cup basil leaves

Steps:

Rinse shrimp. Cut one pepper into rings, then mash with a mortar and pestle to form a paste. Cut oher pepper into thin strips.
Heat 2/3 cup coconut milk in a skillet over high heat. When it is almost boiling, spoon out 1 tablespoon and reserve. Reduce remaining cream for a few minutes until it's think and bubbly. Add curry paste and stir over med-high heat for a few minutes, until mixture is thick.
Increse heat to high and add remaining coconut milk, stirring well. Add sugar. Add shrimp and stir frequently for about 5 minutes.
Stir in crushed chilies and lime leaves. Stir about 30 seconds and then add basil leaves and strips of pepper. Stir well to wilt basil, then turn off heat.
Transfer to serving dish and dribble remaining coconut milk over top. Serve with rice.

Nutrition Facts : Calories 282.6, Fat 15.2, SaturatedFat 12, Cholesterol 172.8, Sodium 207.3, Carbohydrate 11.9, Fiber 2.4, Sugar 7.8, Protein 25.8

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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