Serves 4
10 min
10 Minute Shrimp Curry
Recipe GLPR50bb95b97e1480
A vibrant and quick Thai-inspired red curry featuring succulent shrimp, tender mushrooms, and bell peppers in a rich coconut broth. This restaurant-quality dish comes together in just 10 minutes and is naturally gluten-free and dairy-free. Serve over steamed rice for a satisfying weeknight meal.
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Ingredients
1 teaspoon cooking oil
2 tablespoons red curry paste
12 ounces coconut milk
1 red bell pepper, seeded and cut into strips
6 ounces fresh mushrooms, sliced
1/2 pound uncooked, peeled shrimp
8 fresh basil leaves, optional
Cooked rice for serving
Directions
Heat a large skillet or wok over medium-high heat. Once hot, add the cooking oil and red curry paste. Whisk constantly for about 30 seconds until fragrant and well combined.
Slowly pour in the coconut milk while continuing to whisk to blend the curry paste into the liquid and eliminate lumps.
Add the sliced mushrooms and bell pepper strips to the curry sauce. Stir well to coat with the sauce and simmer for 3 minutes, stirring occasionally, until the vegetables begin to soften.
Add the shrimp to the curry and cook for 2 to 3 minutes, stirring gently, until the shrimp turn pink and opaque and reach an internal temperature of 145°F.
Remove from heat and stir in the fresh basil leaves if using. Divide the curry among serving bowls and serve hot over cooked rice.
