Lighter Coconut Red Curry Shrimp

by Andie Mitchell on September 14, 2012

coconut red curry shrimp-5

brown rice (2)

coconut red curry shrimp-3

Lighter Coconut Red Curry Shrimp

1 can (13.66 ounces) coconut milk

2 tablespoons Thai Kitchen® Red Curry Paste

1 tablespoon brown sugar

1 pound large shrimp, peeled and deveined

1/4 cup fresh Thai basil, chopped roughly (optional)

1 1/2 tablespoons fish sauce

Directions:

Simmer coconut milk in large skillet over medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 minutes.

Stir in shrimp and vegetables. Cook 3 to 5 minutes or just until shrimp turn pink. Stir in basil and fish sauce.

Serve over either brown or jasmine rice.

Serves 4

Nutrition Information Per Serving (not including rice): 295 Calories, Fat 19g, Protein 21g, Carbohydrates 10g, Cholesterol 168mg, Sodium 1095mg, Fiber 1g

{ 16 comments… read them below or add one }

admin September 14, 2012 at 3:32 pm

I should note: I don’t think you should keep the tails on as I did in the photos. I only kept them on because I know how beautiful their bright red color looks in photographs :)
-Andie

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Moriah September 14, 2012 at 5:50 pm

Yum! You had me at coconut milk. :)

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Mary September 15, 2012 at 5:54 am

Looks great, and sounds fast & easy to fix. My kind of recipe!! You say to cook until vegetables are tender crisp, but I’m not sure what veggies you mean. Thanks!

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admin September 16, 2012 at 6:55 am

Oops! Edited to remove the vegetables. I think you should serve stir fried vegetables on the side :)

Andie

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Dannii @ Hungry Healthy Happy September 15, 2012 at 9:18 am

Thai food is definitely my favourite at the moment.

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Saree September 15, 2012 at 4:24 pm

Looks Fantastic! I started following your blog after reading your amazing story. Thank you for your words of wisdom and beauty – my new hobby is walking and I love it!

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KyleDamian October 25, 2012 at 3:56 pm

mmmmmm! Just made this! Super tasty & super quick! I had to modify slightly with what I had on hand. Great foundation for an amazing red curry!

Instragrammed it! lol #CanYouStayForDinner

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Shauntel November 5, 2012 at 2:30 pm

Where do you find fish sauce?

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Kelly November 12, 2012 at 8:19 am

Fish sauce is near the soy sauce in the Asian section of your supermarket. Mine is in a glass bottle similar to soy sauce.

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Elyse February 16, 2013 at 6:30 pm

Hi! If I can’t find the curry paste (99% sure I won’t…live in West Africa), can I replace it with curry powder, about how much would you suggest? I LOVE your blog. Just found it today and already planning next week’s meals with your recipes!

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Shonte' March 27, 2013 at 5:46 pm

I had the same question! I don’t have any, but don’t want to make it using the powder if it’s not going to turn out good :)

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maureen February 22, 2013 at 1:17 pm

Yum! Tastes just like one of my favorite dishes from our local Thai restuarants. Nice job. :)

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Monica March 17, 2013 at 3:05 pm

Do you think using “light” coconut milk would change the flavour drastically?

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Andie March 17, 2013 at 8:19 pm

Hey Monica,

No, not at all!

Andie

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Crystal May 14, 2013 at 4:53 pm

Made this last night for dinner, and it really hit the spot. So good. I will definitely make this again. I didn’t have any Thai basil, and it was still super delicious without it. Thanks for sharing it with us!

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Kristine January 24, 2014 at 3:06 pm

This is the same recipe on the “Thai Kitchen” coconut milk can!

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