Red Thai Coconut Curry Shrimp

This is a pretty quick meal that turned out really tasty. It has a nice Asian flair while being healthy and easy to prepare. 

Red Thai Coconut Curry Shrimp

(from here)

1 tsp oil
2 cloves garlic, minced
4 scallions, whites and greens separated, chopped
1 tbsp Thai red curry paste
1 lb raw shrimp, peeled and deveined
6 oz light coconut milk
2 tsp fish sauce
1 tablespoon fresh cilantro, chopped
salt to taste

1 cup of Basmati rice, prepared
lime juice
Sriracha

==

Prep the garlic and onions.

Heat the teaspoon of oil over medium heat in a non-stick pan.

Toss the white parts of the scallions in with the tablespoon of red curry paste and cook for 1 minute.

Add in the shrimp and garlic.

Cook for 5 minutes. If your shrimp is frozen (like mine was) I'd recommend thawing it first. It will let go of a ton of liquid as it cooks.

Add the 6 oz light coconut milk and 2 tsp fish sauce.

Simmer for 3 more minutes or until the shrimp has cooked through.

Remove the shrimp with a slotted spoon.

Bring the sauce to a boil and let it reduce a bit. Maybe 5 minutes. Mine was very thin.

Thin

Thicker

Much better

When it darkens in color and has reduced by at least 1/3 add the green parts of the scallions and the cilantro and stir to combine.

The sauce should be pretty thick by now.

Add the shrimp back into the sauce. Toss to coat and reheat.

Yum.

Serve over basmati rice.

The flavor of the sauce was surprisingly good. The reduction intensified the flavors a lot and worked really well with the fragrant rice and shrimp. Feel free to add a squirt of lime and Sriracha over top for an added layer of flavor.

Enjoy!