Red Curry Shrimp
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!
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 Facts
Serving 4servingCalories 570kcal (29%)Carbohydrates 49g (16%)Protein 30g (60%)Fat 28g (43%)Saturated Fat 23g (115%)Cholesterol 285mg (95%)Sodium 1152mg (48%)Potassium 561mg (16%)Fiber 4g (16%)Sugar 10g (11%)Vitamin A 2115mg (42%)Vitamin C 50.5mg (61%)Calcium 211mg (21%)Iron 4.8mg (27%)
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