Red coconut curry is simple to make. Serve alongside basmati or jasmine rice.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon vegetable oil
- 1 medium white onion, diced
- 1 medium red bell pepper, cut into thin strips
- ½ medium jalapeno pepper, minced
- 1 (14 ounce) can unsweetened coconut milk
- 3 tablespoons red curry paste
- 2 tablespoons brown sugar
- 1 ½ tablespoons fish sauce
- 1 ½ tablespoons cornstarch
- 1 ½ tablespoons cold water
- 1 pound uncooked medium shrimp, peeled and deveined
- 2 tablespoons chopped Thai basil
- 1 medium lime, cut into wedges
Instructions
- Heat oil in a large pan over medium-high heat. Add onion, bell pepper, and jalapeno and cook until softened, 4 to 5 minutes. Use a slotted spoon to transfer veggies to a bowl and set aside.
- Reduce heat to medium and add coconut milk, curry paste, brown sugar, and fish sauce to the pan. Whisk together and bring to a gentle boil.
- Combine cornstarch and water in a small bowl; whisk to dissolve. Add to sauce and simmer, stirring occasionally, until thickened, about 5 minutes.
- Pat shrimp dry and add to the sauce along with the cooked veggies. Allow curry to simmer gently, stirring occasionally, until shrimp are cooked through and opaque, 3 to 5 minutes. Top with Thai basil and serve with lime wedges.
- You can use frozen, thawed shrimp instead of fresh.
- For more al dente vegetables, you can add them at the end if you prefer.
Nutrition Facts
| Calories | 384 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 173 mg |
| Dietary Fiber | 3 g |
| Protein | 22 g |
| Saturated Fat | 19 g |
| Sodium | 842 mg |
| Sugars | 10 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
I followed exactly – including the cornstarch- but only had 1 3/4 TBLS red curry since it was the last of my jar. Bummer ☹️ because I didn’t think my version had a lot of heat – would have preferred more. I also think that the cornstarch works IF you add right at the beginning of step 2 – not once it’s boiling/simmering. I did as instructed and the cornstarch thickened immediately and I had to use a whisker to quickly break up. I believe had it gradually gotten hot, likely would have thickened gradually with the sauce. I personally think this is too sweet and will reduce the brown sugar next time but my husband disagrees with me here. Overall, really good and easy dinner. Served with naan and falafel. Thanks Lt470!
This is excellent. My husband and I both loved it. I recommend serving with rice to cut some of the heat.
This was really good! The only issue I had was with the cornstarch. This isn’t traditionally used (or needed), but I decided to follow the recipe anyway. It turned everything into a thick mess, which I then had to thin back down. Just omit it, your curry will be thick enough. Not only was this really flavorful, it comes together very quickly!