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Red Curry Shrimp
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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!
Course
Main Course
Cuisine
Thai
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Servings
4
people
Calories
570
Author
Whitney Bond
Ingredients
1
tbsp
coconut oil
1
red bell pepper
sliced
1
cup
eggplant
diced
1
cup
red onion
sliced
13.5
oz
can coconut milk
2
tbsp
Thai red curry paste
1
tbsp
brown sugar
1
lb
shrimp
peeled & deveined
1
tbsp
soy sauce
1
tbsp
lime juice
3-4
cups
cooked rice
fresh cilantro
for garnish
Instructions
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.
Nutrition
Serving:
4
g
|
Calories:
570
kcal
|
Carbohydrates:
49
g
|
Protein:
30
g
|
Fat:
28
g
|
Saturated Fat:
23
g
|
Cholesterol:
285
mg
|
Sodium:
1152
mg
|
Potassium:
561
mg
|
Fiber:
4
g
|
Sugar:
10
g
|
Vitamin A:
2115
mg
|
Vitamin C:
50.5
mg
|
Calcium:
211
mg
|
Iron:
4.8
mg