Approximate values estimated by AI
Quick Thai Red Curry with Shrimp
80% authentic · Thai
A simplified yet authentic-tasting Thai red curry featuring succulent shrimp, vibrant vegetables, and a rich coconut milk base. This version is quicker to prepare without sacrificing classic Thai flavors.
Ingredients
- Shrimp, peeled and deveined1 lb
- Red curry paste2-3 tbsp
- Coconut milk, full fat1 can (13.5 oz)
- Vegetable broth1/2 cup
- Bell peppers, sliced (any color)1 cup
- Broccoli florets1 cup
- Fish sauce1 tbsp
- Brown sugar1 tsp
- Lime juice1 tbsp
- Thai basil leaves1/4 cup
- Vegetable oil1 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Steps
- 1
Heat vegetable oil in a large skillet or wok over medium-high heat.
- 2
Add red curry paste and cook for 1-2 minutes until fragrant.
- 3
Pour in coconut milk and vegetable broth. Stir well to combine with the paste. Bring to a simmer.
- 4
Add bell peppers and broccoli florets. Cook for 5-7 minutes until vegetables are tender-crisp.
- 5
Stir in fish sauce, brown sugar, and lime juice. Taste and adjust seasoning.
- 6
Add the shrimp and cook for 3-5 minutes, until pink and cooked through.
- 7
Stir in Thai basil leaves just before serving. Serve hot.
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