Best Spences Secret Thai Red Shrimp Curry Recipes

THAI RED CURRY SHRIMP

Thai Red Curry Shrimp image

Make and share this Thai Red Curry Shrimp recipe from Food.com.

Provided by mplsgirl

Categories Asian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb medium shrimp
2 hot peppers (like serrano)
1 cup rich coconut milk
2 tablespoons red curry paste
2 teaspoons sugar
8 fresh lime leaves, finely slivered
1/2 cup basil leaves

Steps:

Rinse shrimp. Cut one pepper into rings, then mash with a mortar and pestle to form a paste. Cut oher pepper into thin strips.
Heat 2/3 cup coconut milk in a skillet over high heat. When it is almost boiling, spoon out 1 tablespoon and reserve. Reduce remaining cream for a few minutes until it's think and bubbly. Add curry paste and stir over med-high heat for a few minutes, until mixture is thick.
Increse heat to high and add remaining coconut milk, stirring well. Add sugar. Add shrimp and stir frequently for about 5 minutes.
Stir in crushed chilies and lime leaves. Stir about 30 seconds and then add basil leaves and strips of pepper. Stir well to wilt basil, then turn off heat.
Transfer to serving dish and dribble remaining coconut milk over top. Serve with rice.

Nutrition Facts : Calories 282.6, Fat 15.2, SaturatedFat 12, Cholesterol 172.8, Sodium 207.3, Carbohydrate 11.9, Fiber 2.4, Sugar 7.8, Protein 25.8

THAI-INSPIRED RED CURRY SHRIMP

Thai-Inspired Red Curry Shrimp image

Creamy, wonderful Thai-inspired red curry and shrimp dish, tastes just like in restaurants. Serve with jasmine rice or noodles of your choice and top with fresh basil or cilantro. Also wonderful with chicken, and feel free to play around with adding different veggies, yum!

Provided by babyluv26

Categories Main Dish Recipes Curries Seafood

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
2 cloves garlic, minced, or more to taste
1 tablespoon minced fresh ginger root
1 medium onion, thinly sliced
2 large carrots, cut into 1/4-inch rounds
1 medium red bell pepper, diced
1 (15 ounce) can unsweetened coconut milk
2 tablespoons soy sauce
1 teaspoon Thai red curry paste, or more to taste
1 pound uncooked medium shrimp, peeled and deveined

Steps:

Heat oil in a wok or skillet over medium-high heat until almost smoking. Add garlic and ginger and saute for 30 seconds. Add onion and heat until softened, about 2 minutes. Add carrots and red pepper and saute until softened, about 7 minutes.
Pour in coconut milk, soy sauce, and curry paste; stir until curry paste and coconut milk are well blended. Stir in shrimp. Lower the heat and simmer until the shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes.

Nutrition Facts : Calories 370.5 calories, Carbohydrate 12.4 g, Cholesterol 172.6 mg, Fat 28 g, Fiber 3.4 g, Protein 22.7 g, SaturatedFat 21 g, Sodium 714.6 mg, Sugar 4.2 g