Thai Red Curry with Shrimp
Shrimp and vegetables simmered in red curry and coconut milk, finished with basil and lime.
Ingredients
- 400 g peeled shrimp
- 400 ml light coconut milk
- 2 tbsp Thai red curry paste
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup sliced mushrooms
- 1 tsp oil
- 1 tbsp fish sauce
- 1 tsp brown sugar
- Fresh basil
- Lime wedges
Method
- Heat oil in a saucepan.
- Add curry paste and stir for 1 minute.
- Pour in the coconut milk and stir until combined.
- Add bell pepper, broccoli, and mushrooms.
- Simmer for 7–8 minutes until the vegetables begin to soften.
- Add shrimp, fish sauce, and brown sugar.
- Cook for another 3–4 minutes until the shrimp are opaque and cooked through.
- Finish with basil and lime juice.
Nutrition (estimated per serving; values vary with brands, portions and cooking methods)
| Per serving | |
|---|---|
| Calories | 260 kcal |
| Protein | 29 g |
| Carbohydrates | 13 g |
| Fat | 12 g |
This recipe is part of The World Table, our flip-through recipe diary. Open the diary →
