Spicy Red Curry Braised Shrimp

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1 stalk lemongrass, bruised
  • 4 Thai red chiles, seeded and chopped
  • 1 small onion, sliced
  • 4 cloves garlic
  • 1 tablespoon red curry paste
  • 1/4 cup water
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1 tablespoon soy sauce
  • 2 tablespoons vegetable oil
  • 1 cup coconut milk
  • 1 cup shrimp stock or water
  • 1 bunch scallions, sliced
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • Cooked fresh rice noodles or basmati rice, for serving
  • Freshly chopped cilantro leaves, for garnish
  • 1/4 cup chopped roasted peanuts, for garnish
Directions

Thinly slice the bottom 4 inches of the lemongrass, place in a blender with the red chiles, onion, garlic, curry paste and water. Process until smooth.

In a medium, nonreactive bowl combine the shrimp with the soy sauce. Let stand 10 minutes.

In a medium saucepan, heat the oil. When hot, add the blended spice paste and cook, stirring, until fragrant, 6 to 8 minutes. Add the coconut milk and water. Cover and simmer until sauce begins to thicken, about 15 minutes. Add shrimp to the saucepan and cook until just cooked through, 3 to 4 minutes longer.

In a saute pan over medium-high heat, add about 1 to 2 tablespoons olive oil. Once heated, add the scallions and peppers and saute. Add the shrimp, sauce and noodles and toss to combine. Garnish with the cilantro and peanuts.


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