Thai Red Curry with Shrimp
Made with a creamy coconut base, this Thai Red Curry with Shrimp is flavorful and packed with vegetables. Omit the shrimp and you've got a simple, fully vegetarian dish! One pot meal!
Servings: 6 - 8 people
Calories: 375kcal
Ingredients
Shrimp
- 1 Pound Shrimp (deveined)
- 1 tsp Ginger, grated
- 1 Large Garlic Clove, grated
- ½ tsp Kosher Salt
- ¼ tsp Chili Powder
- 2 tsp Olive Oil, divided
Thai Red Curry
- ½ Yellow Onion, sliced
- 1 tsp Ginger, grated
- 2½ Cups Coconut Milk
- 3 Tbsp Thai Red Curry Paste Thai Kitchen has a vegan paste!
- ¾ Cup Water
- 2 tsp Kosher Salt
- 2½ tsp Soy Sauce
- 2½ tsp Rice Vinegar
- 2½ tsp Raw Cane Sugar
- 1 tsp Crushed Red Pepper
- ½ tsp Chili Powder
- ½ Pound Fresh Green Beans
- 2 Medium Red Potatoes, chopped skin on
- 1 Red Bell Pepper, sliced
Instructions
Shrimp
- Season the shrimp with the salt, ginger, garlic, chili powder, and ½ tsp olive oil.
- Heat 1½ tsp of olive oil on a wok or pot.
- Cook the shrimp 3 minutes on each side.
- Put aside in a separate bowl once finished.
Thai Red Curry
- Chop the potatoes up into chunky cubes and cover with a wet paper towel. Microwave for about 4.5 - 5 minutes. You wont have to boil them if you do this!
- Add a small dash of oil to the pot and sautee the onions until slightly translucent.
- Add the coconut milk and red curry paste and stir until fully incorporated.
- Add the water, soy sauce, sugar, and rice vinegar.
- Add the salt, chili powder, and crushed red pepper.
- Cook on a low heat for a few minutes.
- Toss in the potatoes, green beans, and bell peppers.
- Cover and cook on a simmer until green beans have softened and the potatoes can be pierced with a fork.
- If your curry is too thin, then cook uncovered to let it evaporate. If it's too thick, add some water.
- Add in the shrimp and serve over a bowl of rice!