Red curry is really simple to make! You start with a red curry paste, which you can find at any local grocery store. From there, mix it with some vegetables and spices and a can of coconut milk to make a creamy (and naturally vegan) dish.
You will simmer it for a while and then add in shrimp and serve it over brown rice with some extra herbs on top. It makes a great meal prep option and tastes delicious even as a leftover!
Traditionally, green curry is spicier than red curry. Green curries are hot and red curry is still a tiny bit spicy but not as much as the green version. If you want to make your red curry spicier you can add red pepper flakes!
The difference between green and red curry is the chilis used in the curry. Because the red chilis in the red curry are also less spicy, red curry is less spicy than green curry. However red curry is a little more spicy than a yellow curry.
Red Shrimp Curry is an easy and delicious dinner recipe. This red curry recipe is naturally healthy and made with Thai red curry, mixed with shrimp and served in a bowl over rice.
Ingredients
- Shrimp Marinade
- 1 lb large shrimp peeled and deveined
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 tablespoons lime juice
- Red Curry Sauce
- 2 tablespoons coconut oil
- 1 medium onion chopped
- 1 orange bell pepper chopped
- 1 yellow bell pepper chopped
- 4 cloves garlic minced
- 2 ½ tablespoons fresh grated ginger
- 2 tablespoons red curry paste
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 2 teaspoon ground coriander
- 15 ounce can tomato sauce
- 13.5 ounce can full fat coconut milk
- For Serving (Garnishes)
- Salt and pepper to taste
- Fresh cilantro and green onions to garnish
- Rice or Quinoa to serve over
Instructions
- In a small bowl, toss together the shrimp with salt, pepper, paprika and lime juice. Cover with plastic wrap and refrigerate for 10-15 minutes.
- While the shrimp is marinating, heat the coconut oil in a medium size skillet for 1-2 minutes. Add the onion and bell pepper and cook for 2 or 3 minutes until the onion softens and becomes translucent. Add the garlic, fresh ginger, red curry paste, paprika, turmeric and coriander. Stir and cook for another minute.
- Add the tomato juice and coconut milk, stir and bring to a boil over medium heat. Cook for about 5 minutes stirring occasionally. Add the marinated shrimp and cook for another 2 minutes or until the shrimp is pink and cooked through.
- Serve over rice and top with cilantro.
RECIPES ADAPTED FROM https://thestayathomechef.com/
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