Recipe courtesy of Stuart O'Keeffe
Recipe courtesy of Stuart O'Keeffe
Watch how to make this recipe.
Ten-Minute Coconut Shrimp Curry
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- Level: Easy
- Total: 22 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 190
- Total Fat
- 12 g
- Saturated Fat
- 10 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 10 g
- Cholesterol
- 72 mg
- Sodium
- 394 mg
I'm a big fan of coconut and an even bigger fan of coconut curry. Coconut milk adds another layer of flavor and a smooth texture to any curry base. Red curry and coconut go together particularly well with seafood. Shrimp is the perfect ingredient to stand up to the complex, powerful spices of this red curry sauce. And yes, this does take only 10 minutes to make, I promise!
- Level: Easy
- Total: 22 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 190
- Total Fat
- 12 g
- Saturated Fat
- 10 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 10 g
- Cholesterol
- 72 mg
- Sodium
- 394 mg
Ingredients
Directions
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17m
Easy
CLASS
- In a large skillet, heat canola oil over medium-high heat. As soon as the oil begins to shimmer, whisk in the red curry paste and cook for about 1 minute. (This opens up the flavors of the paste.)
- Pour in the coconut milk and continue whisking to combine the paste with the milk. Simmer for about 2 minutes.
- Add chili flakes, red bell pepper, and mushrooms and cook, stirring for about 3 to4 minutes.
- Add the shrimp to the curry sauce and cook for another 3 minutes.
- Stir in the basil, salt, and pepper. Serve over steamed rice.
