Indulge in the flavors of Thailand with this Spence's Secret Thai Red Shrimp Curry recipe. This curry dish is bursting with fragrant spices, succulent shrimp, and creamy coconut milk. It is quick and easy to make, perfect for a weeknight dinner. The combination of Thai red curry paste, lime juice, and fish sauce creates a harmonious balance of spicy, sour, and savory flavors that will leave your taste buds craving for more. Serve this curry over steamed jasmine rice for a complete and satisfying meal.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons Thai red curry paste
- 1 can (14 oz) coconut milk
- 1 red bell pepper, thinly sliced
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1/2 cup fresh basil leaves
- Cooked jasmine rice, for serving
Directions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced onion and minced garlic. Cook until the onion is translucent and the garlic is fragrant.
- Add the Thai red curry paste to the skillet and stir well to combine with the onion and garlic. Cook for about 1 minute to release the flavors of the paste.
- Pour in the coconut milk and stir to combine. Bring the mixture to a simmer.
- Add the sliced red bell pepper to the skillet and cook for 2-3 minutes, until slightly softened.
- Add the shrimp to the skillet and cook for 3-4 minutes, until the shrimp is pink and cooked through.
- Stir in the fish sauce, lime juice, and sugar. Cook for another minute to let the flavors meld together.
- Remove the skillet from heat and stir in the fresh basil leaves.
- Serve the Spence's Secret Thai Red Shrimp Curry over steamed jasmine rice.
- Enjoy!
