Creamy with coconut milk! Red Curry
Creamy with coconut milk!Red Curry
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(1 reviews)Time
Here’s how to make red curry, a popular Thai dish! When it comes to Thai curry, green curry and yellow curry are also well known alongside red curry. Red curry gets its color from dried red chili peppers, while green curry is named for fresh green chilies and yellow curry for the color of turmeric. Green curry, made with fresh green chilies, is generally the spiciest. This version uses store-bought red curry paste for an easy preparation. You can also swap the shrimp for chicken or use your favorite mushrooms for a tasty variation.
Calories
534kcal
Carbs
65.6g
Fat
23.3g
Protein
17.1g
Net Carbs
62.4g
Sodium
1454.1mg
* per serving
* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.
* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).
Ingredients [ 4 servings ]
- headless shrimp12 (180 g)
- shimeji mushrooms1 pack (100 g)
- red bell pepper½ (75 g)
- bamboo shoots (takenoko), boiled and thinly sliced100 g
- vegetable oil2 tablespoons
- red curry paste50 g
- coconut milk400 ml
- water300 ml
- nam pla (Thai fish sauce)2 tablespoons
- sugar½ tablespoons
For serving
- cooked rice600 g
Please Note
Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.
Instructions
1
Trim off the base of the shimeji mushrooms and separate them. Remove the stem and seeds from the red bell pepper, then cut it into bite-sized pieces. Rinse the bamboo shoots quickly with water and drain well.
2
Peel the shrimp. Make a shallow slit along the back, remove the vein, and rinse with water. Pat dry with paper towels.
3
Heat the vegetable oil in a frying pan. Add the red curry paste and cook over low heat until evenly blended. Add the coconut milk and bring to a simmer over medium heat while stirring. Add the ingredients from step 1, the shrimp, and the water, and mix. When it comes back to a simmer, cover and cook over low heat for about 5 minutes, until the shrimp are cooked through and the vegetables are tender. Add the fish sauce and sugar, mix, and simmer briefly.
4
Spoon the curry from step 3 into bowls and serve with the rice on the side.
Note:
Thai rice or jasmine rice is recommended. Serve with chopped nuts or cilantro on the rice if you like.
