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Thai Red Curry Shrimp Recipe with Coconut Milk
A flavorful Thai red curry shrimp with coconut milk! This recipe comes together quickly within 20 minutes, making it a suitable busy weeknight dinner meal. The one-pan shrimp curry is Gluten-free and Low-Carb.
Prep Time
2
minutes
mins
Cook Time
15
minutes
mins
Total Time
17
minutes
mins
Course:
Main Course
Cuisine:
Asian, Thai
Diet:
Diabetic, Low Calorie, Low Lactose
Servings:
2
servings
Calories:
172
kcal
Author:
Helene Dsouza
Ingredients
1
Tablespoon
Oil
1
Tablespoon
Ginger + Garlic
*see Notes
2
Tablespoons
Thai Red Curry Paste
12
piece
Cleaned Shrimps
aka Prawns, large
1
cup
Coconut Milk
½
Tablespoon
Brown Sugar
1
Tablespoon
Fish Sauce
1
Lime Juice
Cilantro Fresh
aka Coriander, to garnish
US
-
Metric
Instructions
Heat up a shallow pan with oil.
Add the ginger & garlic including the Thai red curry paste and stir-fry so that the aroma is released free with the heating process.
Next, add the cleaned shrimps and stir fry as well so that all the shrimps are covered with the paste.
Cook the shrimp for a minute or two on all sides.
Then pour in the coconut milk and mix the content.
Season the curry shrimp with the brown sugar and fish sauce and stir the content well.
Allow the curry to cook for about 7 minutes or until the shrimps are ready and the curry has increased in flavor.
Reduce the heat or take from the heat and pour in the lime juice. Mix well and garnish with fresh cilantro.
Serve hot over jasmine rice.
Video
Notes
For the ginger & garlic either chop fresh ginger and garlic super fine or use
ginger and garlic paste
(which can be
purchased ready-made
too)
Nutrition
Serving:
205
g
|
Calories:
172
kcal
|
Carbohydrates:
9
g
|
Protein:
8
g
|
Fat:
10
g
|
Saturated Fat:
3
g
|
Cholesterol:
90
mg
|
Sodium:
990
mg
|
Potassium:
54
mg
|
Fiber:
1
g
|
Sugar:
7
g
|
Vitamin A:
2365
IU
|
Vitamin C:
7.3
mg
|
Calcium:
122
mg
|
Iron:
1.2
mg