Shrimp & vegetables are cooked into a simple, delicious red curry sauce in this Red Curry Shrimp recipe, made in only 20 minutes for an easy weeknight meal!
I don’t know about y’all, but Thai food is my favorite delivery cuisine (well, that and pizza, of course!)
My go-to order is spring rolls, Tom Kha soup, chicken pad thai and red curry shrimp… what can I say, I like options! 😉
Over the years, I’ve made several of my Thai delivery favorites at home, like Drunken Noodles, Spicy Vegetable Pad Thai and Thai Roti Bread. Today, I’m introducing my latest “Thai at home” recipe creation, Red Curry Shrimp.
This dish is so easy to make at home, with just a few simple ingredients!
- 1 tbsp coconut oil
- 1 red bell pepper (sliced)
- 1 cup eggplant (diced)
- 1 cup red onion (sliced)
- 1 can coconut milk
- 2 tbsp Thai red curry paste
- 1 tbsp brown sugar
- 1 lb shrimp (peeled & deveined)
- 1 tbsp soy sauce (Tamari for gluten-free)
- 1 tbsp lime juice
- 3-4 cups cooked rice
- Top with fresh cilantro
Add the coconut oil to a large skillet or wok over medium high heat.
Once melted, add the bell pepper, eggplant and red onion, saute 3-4 minutes.
Add the coconut milk, red curry paste and brown sugar, whisk together and bring to a boil.
Reduce heat and simmer for 5 minutes. Stir in the shrimp and cook for an additional 3-5 minutes. Stir in the soy sauce and lime juice.
Remove from the heat, serve over rice and top with fresh chopped cilantro.
Easy as that, in 20 minutes this red curry shrimp and vegetables recipe is dinner on the table!
Looking for more scrumptious shrimp recipe to make for dinner this week?
Try these Top 5 Shrimp Recipes:
- One Pot Teriyaki Shrimp Lo Mein
- 15 Minute Crispy Shrimp Tacos
- General Tso’s Broccoli & Shrimp
- Chili Lime Rice & Shrimp Taco Salad
- One Pot Tuscan Shrimp Scampi Pasta
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