Thai Red Curry Shrimp with Vegetables

• 1 tablespoon olive oil
• 2 tablespoons red curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 pound large shrimp, peeled and deveined
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup sugar snap peas
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 teaspoon lime zest
• Juice of 1 lime
• 2 cups fresh basil leaves
• Cooked jasmine rice, for serving

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add red curry paste and cook for 1 minute, stirring constantly.
3. 3 Pour in coconut milk and chicken broth, stirring to combine. Bring to a gentle simmer.
4. 4 Add shrimp, bell pepper, zucchini, and sugar snap peas. Cook for 5-7 minutes, until shrimp are pink and vegetables are tender-crisp.
5. 5 Stir in fish sauce, brown sugar, lime zest, and lime juice. Taste and adjust seasoning if needed.
6. 6 Gently stir in basil leaves just until wilted.
7. 7 Serve over jasmine rice.

Equipment

• Large skillet

Variations

• Substitute tofu for shrimp for a vegetarian option.
• Add a splash of coconut cream for a richer sauce.

Substitutions

• Use green curry paste for a milder flavor.
• Substitute vegetable broth for a vegetarian version.

Pairings

• Serve with jasmine rice and a squeeze of fresh lime.
• Pair with a crisp white wine like Sauvignon Blanc.

Nutrition

Tips

• For extra heat, add a diced Thai chili with the curry paste.
• If you prefer a thicker curry, simmer uncovered for an additional 5 minutes.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently, adding a splash of coconut milk if needed.

Serving Suggestions

• Pair with a side of cucumber salad or a simple green salad.
• Sprinkle with toasted coconut flakes for added texture.

FAQ