Thai Red Curry Shrimp

Instructions

1. Pat the shrimp dry and set aside while you prep the remaining ingredients; this dish moves fast once you start.

2. Heat the oil in a large deep skillet or wok over medium heat. Add the curry paste and fry, stirring constantly, until fragrant and slightly darkened, about 1 minute.

3. Add the garlic and ginger and cook 30 seconds more.

4. Spoon in about 1/2 cup of the thick coconut cream from the top of the can and stir until the paste dissolves and the oil begins to separate, about 2 minutes.

5. Add the remaining coconut milk and the stock and bring to a gentle simmer.

6. Stir in the fish sauce and sugar, then add the bell pepper and snap peas. Simmer until the vegetables are crisp-tender, 3 to 4 minutes.

7. Add the shrimp in an even layer and simmer, stirring once or twice, until they are pink, curled and opaque throughout, 3 to 4 minutes.

8. Remove the pan from the heat and stir in the lime juice and basil leaves until the basil just wilts.

9. Taste the sauce and adjust: more fish sauce for salt, sugar for sweetness or lime for brightness.

10. Serve over jasmine rice with lime wedges on the side.

Test kitchen tips

• Curry pastes vary widely in heat; start with 2 tablespoons if you are using a new brand and add more after tasting.
• The sauce, without the shrimp, can be made 2 days ahead; reheat to a simmer and cook the shrimp just before serving.
• Swap the shrimp for cubed firm tofu or thinly sliced chicken thighs, simmering chicken until it reaches 165 degrees F.

Nutrition per serving

Calories

540

Protein

32g

Carbs

50g

Fat

24g

Fiber

3g

Sugar

6g

Sodium

1120mg

Nutrition values are estimates calculated per serving. See our disclaimer.