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Coconut Red Curry Shrimp
An easy 15 minute red curry shrimp recipe with the perfect balance of creamy coconut and spice.
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Main Dishes
Cuisine:
Thai
Keyword:
coconut red curry shrimp, red curry shrimp
Servings:
4
servings
Author:
Gina Matsoukas
Ingredients
1-1 1/2
lb.
large shrimp
deveined & tails removed
1
tablespoon
coconut oil
2
cloves
of garlic
minced
1
tablespoon
minced fresh ginger
1/2
a large zucchini
sliced into 2 inch strips
1
red pepper
chopped
3
stalks celery
chopped
1
carrot
chopped
1/2
medium yellow onion
chopped
1 1/2
tablespoons
red curry paste
1/4
teaspoon
red pepper flakes
2
tablespoons
fish sauce
8
oz.
light coconut milk
from a can
Instructions
In a large skillet or wok over medium-high heat, melt coconut oil.
Add garlic and ginger and saute for about 1 minute until fragrant.
Add all vegetables and saute for another 5 minutes until softened.
Add shrimp and then curry paste and toss to thoroughly coat all the vegetables and shrimp with the paste. Saute for another minute.
Add the red pepper flakes, fish sauce and coconut milk and cook until shrimp are cooked through, about 3-5 more minutes.
Season with salt & pepper to taste.
Garnish with cilantro or scallions and serve with rice.
Nutrition
Serving:
1
SERVING
|
Calories:
313
kcal
|
Carbohydrates:
12
g
|
Protein:
41
g
|
Fat:
11
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
2
g
|
Cholesterol:
359
mg
|
Sodium:
2491
mg
|
Fiber:
2
g
|
Sugar:
4
g