Juicy, succulent shrimp combine with fresh veggies, spicy red curry paste, and creamy coconut milk in this quick and easy dish.
Happy Monday! Oh, and Happy September, too!
September is my favorite month of the year. For starters, it’s my birthday month. It’s also the month fall begins and things start to slow down a little. Summer has always been my favorite season, but I think spring and fall have pulled ahead. I love the fresh, crisp air… and it’s nice to go outside and not start sweating.
I’m ready for apple picking, trips to the pumpkin patch, cool nights, boots, leggings, sweaters, and of course fall eats! If you love all things fall make sure to stay tuned for seasonal recipes – I have a lot of great ideas!
Ok, enough catching up… let’s get to today’s recipe.
A few months back I was really into Thai food… Thai Chicken Soup, Pad Thai, Thai Chili Wings, and my all time favorite Red Curry Salmon. Well, the Thai craving hit again recently and I came up with Red Curry Shrimp. It’s very similar to the red curry salmon, but it’s more of a traditional curry dish in that it’s made in the style of a soup and full of veggies.
This recipe is fantastic – it’s full of flavor, it’s healthy, and it can be made ahead!
You’ll start this one by cutting up some veggies and sautéing them in a small amount of peanut oil. You want the veggies to be crisp-tender, so you only have to sauté them for a minute or two. Next, you’ll add classic Thai seasonings and coconut milk. Bring it all to a simmer, add in some shrimp and 3 minutes later you’ll be ready to eat! Quick and easy!
The rice will take longer to cook than the curry – unless you get that quick-cooking rice. What is it? 90 seconds in the microwave? I like to serve with brown rice, but you can go with white, or even rice noodles if you prefer.
If you’re going to make this ahead – either a day or a few hours, you’ll want to prepare the recipe as written, but when you add the shrimp and peas, remove the pot from the heat and let it cool completely before refrigerating. This will prevent the shrimp from over-cooking.
When you’re ready to serve, just heat the curry on the stove or in the microwave and then serve with rice, scallions, and a squeeze of lime juice.
This recipe is a great one for the last days of summer – it’s perfect for cooler nights, but still light enough for the occasional warm evening. I can’t get enough of this curry… I could go for a bowl right now, and it’s 8:30 in the morning!
Are you ready to welcome fall, or are you still hanging on to summer?
- 1 Tablespoon Peanut Oil
- 1 Red Onion, thinly sliced
- 1 Garlic Clove, finely minced
- 1 Teaspoon Grated Ginger
- 1 Small Green Bell Pepper, thinly sliced
- 1 Small Red Bell Pepper, thinly sliced
- ½ Cup Shredded Carrots
- 1 Tomato, chopped
- Kosher Salt and Freshly Ground Black Pepper
- 2 Tablespoons Red Curry Paste
- 1 Teaspoon Fish Sauce
- 1 (14 ounce) Can Light Coconut Milk
- 1 Pound Peeled and Deveined Shrimp
- ¾ Cup Peas
- Lime Wedges, Chopped Scallions, and Chopped Cilantro, for serving
- Hot Cooked Brown Rice, for serving
- Heat the peanut oil over medium-heat in a large pot. Add the red onion, garlic, ginger, bell peppers, and carrots. Sauté for 1-2 minutes and then add the tomatoes. Season the vegetables with salt and pepper and add the curry paste and fish sauce. Pour in the coconut milk and mix well. Bring the curry to a simmer and then add the shrimp. Cook the shrimp for 2-3 minutes, or until they are opaque throughout. Stir in the peas and then serve the curry with brown rice, scallions, cilantro, and lime wedges.