red curry coconut shrimp
Very tasty red curry. I am not a huge fan of really spicy dishes and just 2 tsp. of red curry paste is just right for me. If you want more heat add more red curry. Instead of wasting the rest of the can of red curry paste I put the curry in an ice cube tray and froze it. I put a tsp. in each cup of the ice cube trays and froze it. I found these nice ice cube trays with lids on Amazon and I use them for tomato paste, ginger, and fresh herbs. I can pull them out and pop out just what I need.
prep time
5 Min
cook time
15 Min
method
Stove Top
yield
4 to 6
Ingredients
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 large shallot diced
- 1 tablespoon ginger minced
- 2 teaspoons red curry paste
- 14 ounces can coconut milk
- 1/2 cup fish stock or water
- 1 tablespoon each soy sauce,fish sauce,lemon juice, and brown sugar
- 1 pound shrimp peeled deveined and chopped into 1 inch pieces or leave whole
- 1 cup green onions chopped for garnish
- - rice for serving
How To Make red curry coconut shrimp
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Step 1Heat oil in large saute pan. Add the garlic, shallots, and ginger saute until softened. Add the red curry paste, coconut milk, and fish stock. Stir until well incorporated.
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Step 2Add the rest of the ingredients except shrimp and green onion. Bring to a simmer and simmer 10 minutes until reduced and thickened a bit.
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Step 3Add the shrimp and remove from heat. Let sit 5 minutes. Shrimp will cook fast. Serve over rice and garnish with green onions.
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