Simple and versatile, this easy curry recipe is a great global crowd pleaser that was made to personalize. Add vegetables and a grain for a full meal!
Ingredients
- 1 can Thai Kitchen Coconut Milk can, 13.66 oz
- 2 tablespoons Red Curry Paste
- 1 teaspoon Premium Fish Sauce
- 1 tablespoon lime juice freshly squeezed
- 1/2 teaspoon kosher salt
- 1 tablespoon vegetable oil
- 16 ounces shrimp 21-24ct, deveined, peeled
Nutrition Information
(per serving)
Simple and versatile, this easy curry recipe is a great global crowd pleaser that was made to personalize. Add vegetables and a grain for a full meal!
Key products
Instructions
For the Easy Red Curry Shrimp
- In a medium bowl, whisk together coconut milk, curry paste, fish sauce, lime juice and salt. Set aside.
- In a large skillet, heat the oil on high. Sear shrimp on each side, removed from pan when finished and hold.
- Add curry sauce to skillet and bring to boil. Reduce heat to medium and cook, stirring occasionally until slightly thickened. Return shrimp to sauce.
For Serving
- Serve over rice or noodles.
