Thai · easy
Coconut Shrimp Curry
Quick red curry with shrimp, bell peppers, and basil in coconut milk.
- 25 min
- Total
- 4
- Serves
- $23.00
- Est. cost
- 380
- Cal/serving
Dietary, as tagged
- Gluten-free
- Dairy-free
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Large Shrimp, Peeled1 1/2 lbs
- Coconut Milk1 can (14 oz)
- Red Curry Paste2 tbsp
- Red Bell Pepper1 large
- Zucchini1 medium
- Fish Sauce1 tbsp
- Brown Sugar1 tsp
- Fresh Basil1/4 cup
- Lime1 medium
- Jasmine Rice2 cups dry
Method
- 01
Cook rice according to package.
- 02
Heat a tablespoon of coconut milk fat in a wok over medium-high. Stir in curry paste 1 minute.
- 03
Add remaining coconut milk, fish sauce, and sugar. Bring to a simmer.
- 04
Add bell pepper and zucchini. Cook 3 minutes.
- 05
Add shrimp, cook 3-4 minutes until pink. Stir in basil and lime juice. Serve over rice.
- 380
- Calories
- 28g
- Protein
- 18g
- Carbs
- 22g
- Fat
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