Real Recipes From Real Home Cooks ®

red curry - shrimp stew

Recipe by
Baby Kato
Beautiful Shore Country, NB

I recently purchased some excellent red curry paste; it was fragrant and very hot. This got me experimenting on all sorts of curry treats. My husband's favorite so far, is this stew, I hope you will enjoy it also. Please adjust the curry paste in this dish to your personal liking; as all curry pastes do not have the same degree of heat.

yield 4 serving(s)
prep time 30 Min
cook time 30 Min
method Stir-Fry

Ingredients For red curry - shrimp stew

  • 20
    jumbo or extra large shrimp
  • 1/2 tsp
    sea salt, fine
  • RICE
  • 1 c
    rice, basmati or jasmine rice
  • 1/4 tsp
    sea salt, fine
  • 1 1/2 c
    water, cold
  • 1/2 c
    coconut milk or cream, unsweetened
  • STEW
  • 3 clove
    fresh garlic, finely minced
  • 1 1/2
    inches fresh ginger, finely minced
  • 4 stalk
    fresh lemon grass, soft white core (only) , finely minced
  • 3
    fresh green onions (scallion), white parts minced, green sliced for garnish
  • 2 1/2 Tbsp
    olive oil
  • 1/2 tsp
    sesame oil
  • 1/2
    fresh red bell pepper, sliced 1/2 inch pieces
  • 1/2
    fresh yellow bell pepper, sliced 1/2 inch pieces
  • 1/2 c
    fresh green beans, thinly sliced
  • 1/2 c
    fresh carrot, thinly sliced
  • 2 - 2 1/2 Tbsp
    red curry paste + 1 tbsp olive oil
  • 1 1/2 c
    coconut milk or cream
  • 1 1/2 c
    chicken broth or stock
  • 1 c
  • 2
    dried lime leaves, or 2 tsp lime rind, finely minced
  • 2 - 3 Tbsp
    brown sugar, or to taste
  • salt and pepper, to taste
  • 1
    fresh lime, juiced
  • 1/2 bunch
    fresh cilantro, coarsely chopped
  • green onion, see above please
  • 1/2 bunch
    cilantro, finely sliced
  • 2
    limes, quartered
  • toasted coconut,
  • candied ginger, shredded
  • salty peanuts, coarsely chopped
  • red pepper flakes

How To Make red curry - shrimp stew

  • 1
    Rice Add water, coconut milk and salt to a small pot, cover pot with lid and place on high heat until it boils. Add rice, stirring well; once it starts to boil, cover with lid and reduce heat to lowest setting. Cook for 15 minutes, until all the water is absorbed, then remove from heat and set aside until needed. Shrimp Peel and clean shrimps. Then salt and set aside until needed.
  • 2
    Now place a large pot on medium high heat, add the olive and sesame oils. Once the oil is heated add the minced garlic, ginger, lemongrass and sliced green onions (white part only) and cook for 4 - 5 minutes, stirring often. Next add the sweet peppers, green beans and carrots to the pot and cook 5 - 6 minutes, stir often.
  • 3
    Now add the red curry paste and 1 tbsp of oil, to the pot and stir until the curry has broken down, about 3 - 5 minutes. This allows the flavors in the curry to develop. Everything should be completely coated in the curry paste.
  • 4
    Now, slowly add the coconut milk, chicken broth, water, brown sugar and lime leaves to the pot, stirring until well blended. Lower heat to low and add the salted shrimp, cooking 12 - 15 minutes. Stir occasionally. Take off heat and add half the prepared cilantro and the juice of 1 lime. Blend well and season with salt and pepper to taste.
  • 5
    When serving; add the rice first then the curried stew and garnish with the remainder of the cilantro and 2 quarter wedges of lime in each bowl. Allow guests to choose from the additional garnishes as desired.