RED COCONUT CURRY WITH SHRIMP

Red Coconut Curry with Shrimp image

Easy to make red coconut curry. Serve with jasmine rice or basmati rice.

Provided by Lt470

Categories Main Dish Recipes Curries Coconut

Time 35m

Yield 4

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1 medium white onion, diced
1 medium red bell pepper, cut into thin strips
½ medium jalapeno pepper, minced
1 (14 ounce) can unsweetened coconut milk
3 tablespoons red curry paste
2 tablespoons brown sugar
1 ½ tablespoons fish sauce
1 ½ tablespoons cornstarch
1 ½ tablespoons cold water
1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons chopped Thai basil
1 medium lime, cut into wedges

Steps:

Heat oil in a large pan over medium-high heat. Add onion, bell pepper, and jalapeno and cook until softened, 4 to 5 minutes. Use a slotted spoon to transfer veggies to a bowl and set aside.
Reduce heat to medium and add coconut milk, curry paste, brown sugar, and fish sauce to the pan. Whisk together and bring to a gentle boil.
Combine cornstarch and water in a small bowl; whisk to dissolve. Add to sauce and simmer, stirring occasionally, until thickened, about 5 minutes.
Pat shrimp dry and add to the sauce along with the cooked veggies. Allow curry to simmer gently, stirring occasionally, until shrimp are cooked through and opaque, 3 to 5 minutes. Top with Thai basil and serve with lime wedges.

Nutrition Facts : Calories 383.9 calories, Carbohydrate 20.2 g, Cholesterol 172.6 mg, Fat 25.4 g, Fiber 2.7 g, Protein 21.5 g, SaturatedFat 19.4 g, Sodium 842.4 mg, Sugar 10.3 g