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Quick and Easy Recipe
Red Curry Shrimp Recipe
| Prep time: 30 Minutes |
Thai
|
| Cook time: 30 Minutes | Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 389g | |
| Recipe makes 4 servings | |
| Calories 405 | |
| Calories from Fat 256 | 63% |
| Total Fat 30.05g | 38% |
| Saturated Fat 19.62g | 78% |
| Trans Fat 0.18g | |
| Cholesterol 172mg | 57% |
| Sodium 909mg | 38% |
| Potassium 736mg | 21% |
| Total Carbs 9.81g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.44g | 2% |
| Protein 27.03g | 43% |
Ingredients Convert Measures
- 1 cup jasmine rice
- 1 2/3 cups water
- 2 Tsbp. vegetable oil
- 2 1/2 tsp. minced garlic
- 1 tsp. minced ginger
- 2 Tbsp. prepared red curry paste
- 1/3 cup chopped onion
- 1 (14 oz.) can light coconut milk
- 2 tsp. sugar
- 2 Tbsp. fish sauce
- 1 (8 oz.) can sliced bamboo shoots, drained and rinsed well
- 1 (7 oz.) pkg. baby spinach
- 1 lb. medium shrimp, peeled, tails removed, thawed if frozen
Directions
- Add rice to a medium saucepan, rinse, and drain, keeping rice in pan. Add water and bring to a simmer over high heat. Stir well. Cover and reduce heat to medium-low. Cook for exactly 10 minutes, then remove from heat, but do not remove lid. Set aside.
- While rice is cooking, start curry. In a large soup pot, heat oil over medium-high heat. Add garlic, ginger, curry paste, and onion. Cook and stir until fragrant, about 1 minute. Add coconut milk, sugar, and fish sauce. Whisk until smooth and blended. Bring to a simmer, then reduce heat to medium. Cook for 5 minutes.
- Add bamboo shoots. Slowly stir in spinach until all of it has wilted into the curry. Add shrimp. Cook and stir for 4 to 5 minutes until shrimp is cooked through.
- Remove lid from rice pot and fluff rice with a fork. Divide rice among four plates and top each serving with an equal amount of curry. Garnish with chives (optional).
