Spicy shrimp in a creamy red curry and coconut gravy is a what I call great Asian comfort food that is ready in minutes. This kind of meal is my go to when I don't have a lot time to cook on a week night or even on a busy weekend night.
I always have cleaned frozen shrimp in my freezer so I can quickly pull them out and place them in some cool water to quickly defrost in minutes. Then I grab some store bought bottled red curry paste (I recommend Thai Kitchen brand), ginger, garlic and some canned coconut milk and I have a meal that my family will devour just as fast as I can cook it.
If you love Thai food, always try to keep your favorite Asian ingredients handy to keep you inspired on those busy nights when homemade take out is faster, healthier and much more budget friendly than calling the restaurant for take out.
Thai Red Curry Shrimp
1lb of deveined and cleaned shrimp
1-2 cloves garlic minced
1 inch fresh ginger minced or grated
1 bell pepper chopped into large pieces
1-2 stalks of celery chopped into large pieces
1 onion chopped into large pieces
2 Tbs Thai red curry paste
2-3 Tbs Fish sauce
1 can Coconut milk
1 Tbs brown sugar
1 bunch of scallions chopped
1 heaping handful of Thai basil leaves or regular basil leaves
In a large wok or skillet heat 1 heaping Tbs of canola oil. Saute peppers, celery, onion, ginger and garlic for 1-2 minutes. Then add cleaned shrimp and saute for another minute.
Next add Thai Red Curry Paste, brown sugar and red chili flakes. Saute for 3-4 minutes. Finally add fish sauce and coconut milk. Simmer for 3-5 minutes until shrimp is cooked. Taste for seasoning and serve with rice or noodles. Enjoy.
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