Serves 4
10 min
10-Minute Shrimp Curry
Recipe GLPR4037549e3fdd0f
A vibrant, quick shrimp curry that comes together in just 10 minutes. Succulent shrimp, tender mushrooms, and sweet bell peppers are simmered in a aromatic red curry and coconut milk base. Finished with fresh basil and served over steamed rice for an elegant yet simple weeknight dinner.
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Ingredients
1 teaspoon cooking oil
2 tablespoons red curry paste
12 ounces coconut milk
6 ounces fresh mushrooms, sliced
1 red bell pepper, seeded and cut into strips
1/2 pound uncooked, peeled shrimp
8 fresh basil leaves, optional
Cooked rice, for serving
Directions
Heat a large skillet over medium-high heat until very hot. Add the cooking oil and red curry paste, stirring constantly for about 30 seconds until fragrant.
Pour in the coconut milk while whisking constantly to combine with the curry paste until smooth.
Add the sliced mushrooms and red bell pepper strips. Bring to a gentle simmer and cook for 3 minutes, stirring occasionally.
Add the shrimp to the curry and stir well. Cook for 2 minutes, stirring occasionally, until the shrimp turns opaque and firm and reaches an internal temperature of 145°F or appears cooked through.
Remove from heat, stir in the fresh basil leaves if using, and serve immediately over cooked rice.
