Thai Red Curry with Shrimp
Updated: May 20, 2021
Ever since I decided to try out a Thai restaurant for the first time for lunch when I was in college, I've fallen in love with Thai food. When it comes to Thai curry, there are about four or five different kinds which all have their own unique flavor profile to them. Green curry packs a lot of heat, Massaman curry is mildly sweet, yellow curry is a perfect blend of heat and spice, and red curry is mildly spicy yet sweet with a hint of tomato. Besides the curry, Thai fried rice stands out and tastes completely different from Chinese and Japanese fried rice. It incorporates the well known ingredients of carrots, onions, scrambled eggs, and rice but with Thai basil, fresh grape tomatoes, and not much oil. The result is filling yet light. And don't get me started on the curry puffs which have a pie-like warm and flaky crust on the outside and a savory chicken, potato, and carrot curry on the inside. I can't resist getting those as an appetizer whenever I got to a Thai restaurant.
Since I fell in love with Thai red curry in particular, I just had to learn how to make it at home even though the real restaurant version will always be the best. With or without meat, this curry is delicious and you can try making it with different kinds of vegetable combinations. The vegetables that I've found work best with the curry's flavor are:
-red bell pepper
-baby bella mushrooms
-half a bag of frozen medium sized shrimp (thawed) or fresh shrimp (shells removed)
-1/2 cup chopped carrots
-2 cups chopped and skinned eggplant
-1/2 cup chopped red onions
-1/2 cup chopped red bell pepper
-1 cup baby spinach
-1/2 cup chopped baby bella mushrooms
-1 can diced tomatoes
-3 tbs. Thai Kitchen Thai Red Curry Paste
-3 tbs. olive oil
-1 can coconut milk
-1 1/2 cups chicken broth
-3 tbs. minced garlic
-4 tbs. fish sauce
-2 tbs. lime juice
-1 tbs. brown sugar
-1 tsp. ground ginger
-1/4 tsp. red crushed pepper flakes or 1/2 tsp. for more heat
-1/2 tsp. salt
*See here for info on the seasonings used.
Heat oil in a pot and mix in the curry paste. Add all ingredients, stir and bring to a boil. Let the curry simmer covered on low heat for 15 minutes. Serve with rice. Enjoy!
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-Lentils, Potatoes, Collard Greens, and Cauliflower Curry