Coconut Red Curry Shrimp

Plump shrimp simmered in a creamy and aromatic Thai red curry sauce with tender red bell pepper and green beans, served over fragrant jasmine rice.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 5
• Cuisine: Thai
• Difficulty: Medium
• Cost: $5.50/serving

Dietary

• Gluten-Free
• Nut-Free
• Egg-Free
• Dairy-Free
• High-Protein

Tags

• stir-fry
• savory
• spicy
• fresh
• rich

Ingredients

• 1 tablespoon olive oil
• 1 red bell pepper (thinly sliced)
• 1 cup green beans (trimmed)
• 3 tablespoon red curry paste
• 13.5 ounce full-fat coconut milk
• 1.5 cup chicken broth
• 1.5 pound raw shrimp (peeled and deveined)
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 2 tablespoon lime juice
• 0.25 cup fresh basil leaves (chopped, for garnish)
• 2.5 cup jasmine rice (cooked)

Instructions

1. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the thinly sliced red bell pepper and trimmed green beans. Sauté for 3-5 minutes until tender-crisp.
2. Stir in the red curry paste and cook for 1 minute until fragrant.
3. Pour in the full-fat coconut milk and gluten-free chicken broth. Bring to a gentle simmer, stirring to combine the curry paste.
4. Add the peeled and deveined raw shrimp to the simmering sauce. Cook for 3-5 minutes, or until the shrimp are pink and cooked through.
5. Stir in the fish sauce, brown sugar, and lime juice. Taste and adjust seasonings as needed.
6. Serve the coconut red curry shrimp immediately over cooked jasmine rice, garnished with fresh basil leaves, if desired.

Notes

Red curry paste can vary in spice level; adjust the amount to your preference. Ensure your red curry paste is gluten-free as some brands contain wheat.

Nutrition (per serving)

• Calories: 490
• Protein: 38 g
• Carbohydrates: 45 g
• Fat: 20 g
• Fiber: 4 g
• Sodium: 850 mg
• Saturated Fat: 12 g
• Sugar: 9 g
• Cholesterol: 230 mg