Prawn Red Thai Curry Recipe

Easy Thai Red Curry with Shrimp Flavour and Savour

WEBFeb 22, 2022 · Toss the shrimp with 2 teaspoons olive oil, minced garlic and red chili flakes. Set aside. Make the Thai red curry sauce. …

Rating: 5/5(12)

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Red Thai Coconut Curry Shrimp Skinnytaste

WEBJan 26, 2023 · Instructions. In a large nonstick skillet, heat oil on medium-high. Add scallion whites and curry paste and sauté 1 minute until …

Rating: 4.8/5(50)
1. In a large nonstick skillet, heat oil on medium-high.
2. Add scallion whites and red curry paste and sauté one minute.
3. Add shrimp and garlic, season with salt and cook about 2-3 minutes.
4. Add coconut milk, fish sauce and mix well.

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Thai Shrimp Red Curry Recipe With Vegetables Spices …

WEBJan 13, 2020 · Once boiling, add the shrimp, bell pepper, broccoli, and carrots. Reduce heat slightly and simmer for 2-3 minutes, or until …

1. Begin by making the rice. Bring the water to a boil in a medium saucepan (that has a lid). Once boiling, add the rice, cardamom pods, star ansie pods, and salt. Stir to combine. Cover and reduce heat to medium-low. Cook for 15-20 minutes, or until all liquid is absorbed and rice is tender. Fluff with a fork and discard cardamom and star anise pods.
2. While the rice is cooking, make the curry. Heat a large, deep skillet over medium-high heat. Add the coconut oil. Once hot, add the garlic, ginger, and a pinch of salt and sauté for 30 seconds to 1 minute, or until fragrant. Add the scallions and shallot and sauté for another 2 minutes. Add the curry paste and cook for an additional 1-2 minutes, stirring constantly to prevent it from burning.
3. Add the coconut milk, salt, and pepper. Increase heat to high and bring to a boil. Once boiling, add the shrimp, bell pepper, broccoli, and carrots. Reduce heat slightly and simmer for 2-3 minutes, or until shrimp are cooked through and vegetables are cooked to your liking.
4. Remove from heat, let cool for a minute or two, and stir in lime zest, lime juice, soy sauce, and chopped cilantro. Season to taste with additional salt and pepper if desired. Serve the curry over the infused rice, and garnish with extra cilantro, Thai basil, and scallions. Serve with lime wedges.

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