Thai-Inspired Red Curry Shrimp

Thai red curry paste and coconut milk lend big flavor to fresh shrimp in this quick and easy main dish.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 371 Calories

Ingredients

• 1 tablespoon vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon minced fresh ginger root
• 1 medium onion, thinly sliced
• 1 pound uncooked medium shrimp, peeled and deveined
• 2 cloves garlic, minced, or more to taste
• 2 large carrots, cut into 1/4-inch rounds
• 1 medium red bell pepper, diced
• 1 (15 ounce) can unsweetened coconut milk
• 1 teaspoon Thai red curry paste, or more to taste

Recipe Instructions

Step 1

Heat oil in a wok or skillet over medium-high heat until almost smoking. Add garlic and ginger and saute for 30 seconds. Add onion and heat until softened, about 2 minutes. Add carrots and red pepper and saute until softened, about 7 minutes.

Step 2

Pour in coconut milk, soy sauce, and curry paste; stir until curry paste and coconut milk are well blended. Stir in shrimp. Lower the heat and simmer until the shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes.