Easy Thai Red Curry Shrimp with Veggies
This Easy Thai Red Curry Shrimp is full of bold, spicy flavor and rounded out with creamy coconut milk. Every bite is full of tender shrimp, nourishing vegetables and a restaurant-worthy red curry sauce. Plus, it's made all in one pan, in just 30 minutes so it's the perfect recipe to add to your weeknight dinner rotation!
Equipment
- garlic/ginger grater
- can opener
- small bowl
- large pan
- spatula
Ingredients
- ½ tbsp avocado oil
- 1 medium yellow onion sliced
- 2 small red bell peppers sliced
- ¾ cup shredded carrots (optional)
- 2 garlic cloves minced
- ½ tbsp fresh minced ginger
- ¼ cup chicken broth
- 1 can full-fat coconut milk (13.5oz)
- 2 tbsp thai red curry paste *
- 1 tbsp coconut aminos **
- ½ tbsp tapioca flour (or cornstarch or arrowroot)
- 1 lb large raw shrimp peeled, deveined & tail-off
- kosher salt & black pepper to taste
- juice from 1 lime
Optional, for Serving:
- cooked white rice
- chopped cilantro
Instructions
- Bring a large pan to medium heat. Once hot, add the avocado oil. Then, add the sliced bell pepper, onion and shredded carrots. Season with kosher salt & black pepper to taste. Sauté, stirring occasionally, until tender, about 6-8 minutes. Add in the garlic and ginger, stir, and cook for 1 more minute.½ tbsp avocado oil, 1 medium yellow onion, 2 small red bell peppers, ¾ cup shredded carrots, 2 garlic cloves, ½ tbsp fresh minced ginger, kosher salt & black pepper
- Remove sautéed veggies from the pan and set aside in a large bowl. Reduce heat to medium-low. Then, deglaze the pan with chicken broth, scraping up all the browned bits stuck to the pan. Next, add in the coconut milk, thai red curry paste and coconut aminos. Stir until smooth.¼ cup chicken broth, 1 can full-fat coconut milk, 2 tbsp thai red curry paste, 1 tbsp coconut aminos
- In a small bowl, mix together the tapioca flour with an equal amount of water to create a slurry. Then, pour this into the pan while stirring constantly. Allow this sauce to simmer for about 5 minutes, until it's thickened slightly.½ tbsp tapioca flour
- Meanwhile, pat shrimp dry well with paper towels and then season both sides with kosher salt & black pepper. Then, add shrimp to the pan with the sauce. Let the shrimp cook for about 6 minutes, flipping halfway, or until opaque and done through.1 lb large raw shrimp, kosher salt & black pepper
- Add back in the sautéed veggies and lime juice. Stir to combine. Taste and adjust the seasonings - adding more salt, pepper or even cayenne if you want it spicier.juice from 1 lime
- Optionally, serve with white rice and garnish with chopped cilantro. Enjoy!cooked white rice, chopped cilantro
Video
Notes
*NOTE: For this recipe I used the Mekhala brand of Thai red curry paste, which can be found at Whole Foods and beyond. It has a much stronger, spicier flavor than the Thai Kitchen brand. So, if you prefer a milder curry, maybe go with Thai Kitchen instead (which can be found at almost all grocery stores). **NOTE: You can certainly use tamari or normal soy sauce instead here, but it'll be a little more salty and less sweet. NUTRITION INFO: The nutrition info listed below is only an estimate and does NOT include any rice that you serve it with.
Nutrition
Calories: 340kcal | Carbohydrates: 15g | Protein: 19g | Fat: 24g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 814mg | Potassium: 593mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7259IU | Vitamin C: 82mg | Calcium: 111mg | Iron: 4mg